Screening Of Fermented Lactic Acid Bacteria And Its Influence On The Flavor Of Carp Meat Sausage

Silver carp is one of the major freshwater fish species in China and is rich in resources.However,fish meat has the disadvantages of low gel strength,fishy smell and heavy earthy taste.These problems have restricted the scale and industrialization of freshwater fish in China.In this study,transglutaminase(TGase)and others adding,like soy protein,were used to improve the texture of silver carp sausage.Lactic acid bacterias suitable for sausage fermentation were screened from natural fermented dairy products and laboratory-preserved lactic acid bacteria,and which were applied for the production of fermented silver carp sausage.The texture characteristics and volatile flavor substances of silver carp sausage during fermentation were followed up,so providing the theoretical guidance for further optimizing the sausage formula and improving the texture and flavor of the fermented squid sausage.The main conclusions are as follows:(1)The best process formula obtained by single factor test and response surface design test was as followings: 0.02% transglutaminase,6% potato starch,4% soy protein.The results showed that TGase cross-linking modification and add of soy protein can significantly improve the hardness,chewiness and elasticity of squid sausage.(2)Three strains of lactic acid bacteria suitable for fermented salmon sausages were screened from naturally fermented dairy products and laboratory-preserved lactic acid bacteria: Pediococcus acidilactici(NCUFEC213.1),Lactobacillus fermentum(NCUFEC211.1),and Lactobacillus casei(NCUFEC206.2).(3)SPME-GC-MS technology was used to analysis the volatile flavor substances of fermented salmon sausage during the fermentation process.There were 40,43,65 and 53 volatile compounds were detected from fermented salmon sausage fermented by native strain,NCUFEC213.1,NCUFEC211.1 and NCUFEC206.2 respectively.After 16 h fermentation,the natural fermentation group,the Pediococcus acidilactici(NCUFEC213.1)group,the Lactobacillus fermentum(NCUFEC211.1)group had the least astringent substance in the salmon sausage.And after 38 h of fermentation,Lactobacillus casei(NCUFEC206.2),the squid sausage has the least astringency.After 50 h fermentation,the aroma of the squid sausage in the natural fermentation group reached maximum.After 38 h of fermentation,the squid sausage of the bacterium of the bacterium of the bacterium of the bacterium of the bacterium of the bacterium reached maximum.After fermentation for 16 h,Lactobacillus fermentum(NCUFEC211.1),Lactobacillus casei(NCUFEC206.2)squid sausage had the maximum aroma.In order to ensure the best flavor of squid sausage,short the fermentation time,16 h fermentation using lactic acid sausage(NCUFEC211.1)was the best choice.