以金鲳鱼糜为主要原料，毛霉为发酵菌种，通过单因素试验得到发酵金鲳鱼糜制品的最佳主发酵工艺条件，同时研究发酵过程中蛋白酶活性、理化指标及质构特性等的变化。实验结果表明：金鲳鱼糜制品最佳发酵工艺条件为：发酵时间为48 h、发酵温度为26 ℃、毛霉菌悬液接种量为5%。在发酵过程中金鲳鱼糜制品的水分含量逐渐降低，发酵到48 h时，水分降低到49.08%；pH由6.86降低到6.23；总酸由0.03%增高到0.51%；挥发性盐基氮由1.16 mg/100 g增加到20.57 mg/100 g，相对于对照组来说明显降低；氨基酸态氮由0.04%上升到0.51%；蛋白酶活力从0上升到65.05 U/g。发酵过程中金鲳鱼糜制品的硬度呈先升高后降低的趋势，发酵结束后硬度为248.36 g；胶黏性呈现先升高后降低再升高的趋势，发酵结束后胶黏性为18.15，明显低于对照组；弹性呈逐渐降低的趋势（48 h后达到0.63），但是较对照组高；咀嚼性呈先降低后升高而后趋于平稳的趋势，发酵结束后咀嚼性为264.58，明显高于对照组。从最终产品质量来看，金鲳鱼糜制品发酵后品质明显提高。为发酵金鲳鱼糜食品的开发奠定了一定了理论和技术基础。

Using golden pomfret Surimi as the main raw material and hairy mould as the fermentation strain, the optimum fermentation conditions were obtained by single factor test. At the same time, the changes of protease activity, physicochemical index and texture characteristic were studied. The experimental results showed that the optimum fermentation conditions of golden Pomfret surimi production were as follows: the fermentation time was 48 h, the fermentation temperature was 26 ℃, and the inoculation amount of suspension was 5%. The water content of golden pomfret surimi production decreased gradually during fermentation, at 48 h, the water content decreased to 49.08%, pH decreased from 6.86 to 6.23, the total acid increased from 0.03% to 0.51%, the volatile base nitrogen increased from 1.16 mg/100 g to 20.57 mg/100 g compared with control group, the amino acid nitrogen increased from 0.04% to 0.51%; the protease activity increased from 0 to 65.05 U/g. During the fermentation process, the hardness of golden Pomfret was increased first and then decreased, the hardness was 248.36 g after fermentation, the adhesive property was increased first and then decreased, and the adhesive property was 18.15 after fermentation, which was obviously lower than that of the control group, but the elasticity was higher than that of the control group (0.63 after 48 hours). The masticatory property decreased first and then increased and then tended to be stable. After the fermentation, the masticatory property was 264.58, which was significantly higher than that of the control group. Based on the final product quality, the quality of the golden pomfret surimi production after fermentation significantly improved. It lays a theoretical and technical foundation for the development of fermented golden Pomfret surimi production.

三亚市院地合作项目（2019YD09）；海南热带海洋学院2018年校级青年专项基金项目（RHDQN201831）