Research On Fermentation Technology Of Flying Fish Roe

Fish roe is rich in protein and decay easily. In order to extend the shelf life, improve flavor and the nutritional value, advantage strains, the processing method reducing bacteria and fermentation process parameters of fermented fish roe were studied in this paper, the results were showed as following:⑴Through activated cultivation and purification, six strains were selected from naturally fermented fish roe, in which four plants belonged to lactobacillus and two plants belonged to lactic acid aureus. Through fermentation performance testing and the API 50 CHL identification method, two strains which accorded with fermented basic conditions strains were got, in which R3 is L.plantarum and R4 is L.casei. The basic physiological characteristics of the two strains isolated were studied, and the conclusion were that: the best growth temperature of R3 was 30℃, best vaccination quantity was 6 %, best fermentation time was 20 h and the best growth temperature of R4 was 35℃, best vaccination quantity was 4 %, best fermentation time was 24 h.⑵Based on the index of sterilization rate and sensory quality, two processing method reducing bacteria were studied and the result was show that:The effect of ozone reduction bacteria is better than sodium hypochlorite. Ozone reduction bacteria processs parameters were studied through the single factor experiment. Based on the single factor, orthogonal experiment was designed. Through the analysis of variance, the the optimal process combination of ozone reducing bacteria treatment methods were that: the concentration was 6 mg/L, the temperature was 13 min and the time was 12℃.⑶Based on the index of OD value and pH value, four kinds of single strains and composite strains were studied and the results were showed as following: The fermentated performance of two strains isolated from this test were better than other strains and the composite strains were better than the single. The ratio of composite strains were studied through the single factor experiment. The best Lactobacillus of fermented fish roe was the composite strains of L.plantarum and L.casei, and whose ratio is 3:2.⑷Based on the index of pH value, amino nitrogen content and nitrite content, vaccination quantity, fermentation temperature and time were studied through the single factor experiment. Based on the single factor experiment, duplicate orthogonal gyration combination design was adopted into obtain data for regression model. The relationship between indexes and vaccination quantity, fermentation temperature, fermentation time were studied. The optimum technique conditions were:vaccination quantity was 7 %, fermentation temperature was 35℃, fermentation time was 28 h.