Optimization of Process Conditions of Fermented Golden Pomfret Surimi Production and Analysis of Quality Changes in Fermentation in Process
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
