The Research On The Safety And Quality About Fermented Surimi With Probiotics

It is significative using the microbial fermented technology to developed a fermented surimi with good flavor and high value-added and to improving the level of processing of freshwater fish industry in China.The objective of this study is to provide theoretical basis and support for the process and the control of health of the fermented surimi and explore the best technology of production of fish sauce while the characteristics,such as nitrite,total volatile basic nitrogen(TVB-N),biogenic amines,microorganisms and flavor characteristics were investigated,and the security quality were evaluated of fermented surimi during fermentation with probiotics.In this study,the changes of biogenic amines,TVB-N,nitrite and microorganisms of the surimi fermented with mixed starter cultures were investigated.Results showed that the content of tyramidine,putrescine,histamine,spermidine and spermine of surimi after the fermentation for 12 h at 36 ? was respectively 18.07?2.84 ? 72.75 ? 34.26 and 7.34 mg/kg lower than content of the control except putrescine;the content of TVB-N was11.64mg/100 g lower than the control group;the content of nitrite was 4.69±0.01 mg/kg lower than30.20±0.01 mg/kg of the control;the content of microorganisms,coliforms and staphylococcus aureus of the fermented surimi was 7.94±0.21,4.18±0.04 and 1.54±0.04 lgCFU·g-1 lower than 8.30±0.18,5.56±0.20 and 3.28±0.01 lgCFU·g-1 of the control groups at the end of the fermentation.To sum up,it is conducive to curb the growth of biogenic amine,TVB-N,nitrit and harmful microbes of surimi,improve its safe quality by fermentation with probiotics.The volatile flavor were analyzed of the fermented surimi and the control group.Results shows that extraction temperature has significant influence on detection of volatile flavor substances for the same surimi.By comprehensive analysis,the detection effect is the most significant of volatile flavor of the surimi at the temperature of 75 ? water bath.Also,the addition of probiotics has remarkable effects on detection of volatile flavor substances at the same extraction temperature.35 kinds of flavor compounds which accounted for 87.95% of total peak area of control group were detected at 75? water bath for 40 minutes at the beginning of salting;10 kinds of flavor compounds which accounted for 67.32% of total peak area of fermented surimi were detected at 75? water bath for 40 minutes after 6 hours;8 kinds of flavor compounds which accounted for 95.86% of total peak area of control group were detected at 75? water bath for 40 minutes after 6 hours,in addition,the peak area of propylene glycol is 32.50%.Acetyl-tributyl citrate with herbal incense has been detected that the peak area is 0.40% in the fresh surimi,but it has not been detected in the surimi of fermented or salted for 6h.Therefore,it can be improve the flavor of fermention surimi that fermented with probiotics.In addition,the effectsof salt,spices and vegetable oil on the sensory score of fish sauce were studied by using single factor experiment.The results according to the single factor experiment showed that it has significant effects on the sensory score of fish sauce that the amount of salt,spices and vegetable oil.Three significant factors: salt,spices and vegetable oil were choosed to carrying out response surface optimization allocation parameter experiment on fish sauce.Analysis the result of the experiment to get the optimal parameters that the amount of salt is 1.6%,spices is 0.62%,vegetable oil is 14.20% while the fish sauce sensory score would attained the maximal predicted value 22.65.The optimal portfolio model: Y=22.4+1.44X3-6.34X12-2.06X22-2.74X32 would be obtained while the salt(X1),spices(X2),vegetable oil(X3)as the independent variable,the sensory score(Y)as the response value.