Volume 18 Issue 2
Apr.  2022
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WU Yanyan, WANG Yueqi, SHEN Yingying, CHEN Qian, LI Chunsheng, ZHAO Yongqiang, YANG Shaoling, PAN Chuang, LI Laihao. Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation[J]. South China Fisheries Science, 2022, 18(2): 105-114. DOI: 10.12131/20210296
Citation: WU Yanyan, WANG Yueqi, SHEN Yingying, CHEN Qian, LI Chunsheng, ZHAO Yongqiang, YANG Shaoling, PAN Chuang, LI Laihao. Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation[J]. South China Fisheries Science, 2022, 18(2): 105-114. DOI: 10.12131/20210296
shu

Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China

  • 2.

    College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China

  • 3.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

More Information
  • Received Date: October 10, 2021
  • Revised Date: November 25, 2021
  • Accepted Date: December 14, 2021
  • Available Online: December 22, 2021
    Graphical Abstract
    • Abstract
  • In order to explore the technology of artificial inoculation with mixed bacteria fermention for mandarin fish (Siniperca chuatsi), to improve the extensive and empirical processing mode and to ameliorate the quality of traditional fermented S. chuatsi, we optimized the fermentation process conditions (fermentation temperature, fermentation time, strain ratio and starter inoculation amount) inocuted with mixture starter by single factor and response surface tests. Then we determined the moisture, pH, amino nitrogen, total acid, thiobarbituric acid reactive value (TBARS) and total volatile base nitrogen (TVB-N) content and compared them with traditional natural fermented fish, so as to investigate the effect of inoculation fermentation on its quality. The optimal fermentation process for S . chuatsi was obtained (mass ratio of Pediococcus pentosaceu∶Lactobacillus sakei∶Staphylococcus carnosus of 1∶1∶3; inoculum of 1.0%; fermentation temperature of 22 ℃; fermentation time of 4 d). Compared with naturally fermented S. chuatsi, the mass fractions of moisture and pH of the inoculated mixed starter fermented fish decreased by 2.04% and 0.46%, respectively. In a shorter fermentation time, its mass fraction of amino nitrogen was similar with that of naturally fermented fish, and the mass fraction of total acid increased by 29.27%. The mass fractions of TBARS and TVB-N decreased by 35.00% and 53.10%, respectively. In conclusion, the inoculated mixed starter culture fermentation of S. chuatsi helps to improve its quality and safety, shorten the fermentation time, and control the fermentation process.
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    • References (30)
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