Research On Production Technology Of Low-value Fish (green Fish) Meat Fermented Sausage

In this paper,low-value freshwater herring fermented sausage fermentation agent ratio and production process will be explored,as well as the mixed bacteria' fermentation herring sausage and the unfermented herring sausage quality are comparative analyzed,and the Green shelf life of fermented fish sausage products lay is determined,the study establish foundation for the industrialization of the products.First,two lactobacilli(B265,Lp6),two cocci(C116 and Sx)and a yeast(Dh)are mixed for low-value fish sausage fermentation by single-to-mix.the result indicated that the optimum ratio(lactobacilli strains-B265:cocci-C116:yeast-Dh = 1:2:2)make the sensory evaluation is higher and the effect of fermentation is better.The fermentation process optimization is determined by single factor,Orthogonal and response surface test.For the herring fish sausage:take the meat by taking out skull?tail?scales?visceral from Fresh herring.High-speed homogenizer homogenates after adult fish meat,added to a 2%salt and 20%water,0.3%compound phosphate,8%starch,2%sugar,5%soy protein,1%ginger flavored wine in the meat,chopping machine chopping by the speed of 15min 3000r/min for fully emulsified,the fermented surimi is finished after chopping;1%mixed bacteria is inoculated in fermentation agent in the sterile environment,poured evenly mixed in natural hog casings,forming ligation,placed in 35?incubator 24 hours for fermentation,the fermentation is completed with vacuum bags(PA + PE)vacuum packaging;the sausage is boiled at 90? as the Center temperature and continued 30min,the fish sausage is obtained,storaging at room temperature or 4?.After the production process is confirmed;the comparison is studied for the vary of fish sausage by physical and chemical characteristics?morphology and antioxidant activity.The pH value,TVB-N and TBA content are reduced,however,the gel,whiteness,AAN content and the ability of DPPH radical clearing ability are increased.Each index of fish sausage is all within the standard limit.Based on flavor analysis,natural fermentation group identified acetic acid,1-octen-3-alcohol what the main flavor;acetic acid was detected in shuanghui fish sausage;acetic acid,1-octen-3-alcohol,ethyl acetate was detected in mixed bacteria ferment;That indicates that mixed bacteria ferment group was significantly better than the not fermented herring sausage,and the flavor is superior compared with which sold in the fish market.The results show that the joint mixed bacteria fermentation extends product life through a preliminary study for low-value fish sausage preservation conducted by accelerate test.The shelf-life of fermentation herring sausage at 25 ? is 2 month.