The Development on Instant Fish Stick Processed from Lactic Acid Bacteria Treated Mackerel Paste

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Project title

Code/計畫編號

86食品會報13(6)

Translated Name/計畫中文名

乳酸菌處理即食鯖魚魚棒之開發研究

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=326712

Year

1997

Start date/計畫起

01-07-1996

Expected Completion/計畫迄

01-06-1997

Bugetid/研究經費

536千元

ResearchField/研究領域

食品科技(農)

為探討以乳酸菌發酵處理鯖魚肉漿做為即食魚棒原料之可行性,將鯖魚肉漿分為六組進行發酵實驗,六組鯖魚肉漿之配方組成如下:(A)1%乳酸種菌(Pediococcus pentosaceus strains F and S)與0.01%硝(Sodium nitrite);(B) 1%乳酸種菌與40ppm .beta.-carotene;(C)1%乳酸種菌、40ppm .beta.-carotene、與0.01硝,而D,E,F等三組鯖魚肉漿與A,B,C三組除乳酸種菌添加量加倍(2%)外,其他配方組成均對應相同。鯖魚肉漿加入設定配方於相對溼度85%與37.degree.C下發酵24-48小時後,採樣測定重要微生物群與各項品質因子之變化。六組鯖魚肉漿發酵24小時之pH值皆可自6.71-6.92降至4.13-4.28,而發酵48小時之鯖魚肉漿pH值仍保持在4.19-4.32之間。乳酸菌數與好氣性生菌數在發酵開始時分別為2.5-9.1*10/sup 7/與2.5-6.3*10/sup 7/CFU/g,發酵24與48小時後則各別增殖至2.8*10/sup 8/-1.2*10/sup 10/與3.5*10/sup 8/-1.3*10/sup 9/CFU/g以及2.4- 4.1*10/sup 9/與1.6-3.9*10/sup 9/CFU/g。六組鯖魚肉漿之揮發性鹽基態氮(VBN)含量在發酵開始時為2.77-3.85mg%,發酵24小時後增加至6.80-9.52mg%,在48小時發酵終點時則為7.93-12.28mg%,在此過程中與發酵結束時均未呈現不受歡迎的異味。B組鯖魚肉漿中所添加之.beta.-carotene經48小時發酵後未被觀察到有明顯減少的變化,且添加.beta.-carotene之四組鯖魚肉漿比未添加者呈現較佳的色澤。鯖魚肉漿添加二倍量乳酸種菌雖未呈現較添加單倍量乳酸種菌者為顯著之優勢效果,但在各方面皆略勝一籌。故鯖魚肉漿在添加較高濃度乳酸發酵種菌與適量.beta.-carotene並經發酵處理後,相當適合做為新型即食鯖魚產品之原料。 To investigate the feasibility of using lactic acid fermented mackerel paste (MP) as the raw material for the production of instant fish stick, the mackerel paste was divided into six groups with different recipes. Group A MP was mixed with 1% starter culture (Pediococcus pentosaceus strain F and S) and 0.01% sodium nitrite. Group B MP had the addition of 1% starter culture and 40ppm .beta.-carotene. Group C MP was mixed with 1% starter culture, 0.1% sodium nitrite, and 40ppm .beta.carotene. Group D, E, and F MP were corresponding to Group A, B, and C in the recipes except that the amount of starter culture was increased to 2%. The prepared MP mixtures were incubated under 85% relative humidity and at 37.degree.C for 48 hours, and samples were taken for examination in the beginning 24h, and 48h of fermentation. The pH values of six MP groups measured were decreased from 6.71-6.92 to 4.13-4.28 after 24h lactic fermentation, and then the pH values were holding around 4.19-4.32 until the end of fermentation (48h). The viable counts of lactic acid bacteria of six MP groups were 2.5-9.1*10/sup 7/ CFU/g, 2,8*10/sup 8/-1.2*10/sup 9/ CFU/g, and 2.4-4.1*10/sup 9/ CFU/g, in the initial point, after 24h, and after 48h of fermentation, respectively. The aerobic plate counts of six MP groups in the initial point, after 24h, and after 48h of fermentation were 2.5-6.3X 10/sup 7/ CFU/g, 3.5*10/sup 8/-1.3*10/sup 9/ CFU/g, and 1.6-3.9*10/sup 9/ CFU/g, respectively. The contents of VBN of six MP groups were ranged from 2.77 to 3.85mg%, and were raised to 6.80-9.52mg% and 7.93-12.28mg% after 24h and 48h fermentation, respectively. Through the fermentation process, these six MP samples were not smelled any putrid scent. Also, the .beta.-carotene that added into the MP groups of B did not present significant decreasing in the 48h fermentation process. In addition, the MP groups of B, C, E, and F that with the addition of 40ppm .beta.-carotene were observed better appearance than MP groups A and D, in which the .beta.-carotene were not added. The 2% starter culture inoculated MP groups may not present superior quality than the groups with 1% starter culture inoculum, but the former had better quality index results in most tests did. In all, the MP with 2% lactic starter culture and 40ppm .beta.-carotene (with or without sodium nitrite) could have a good potential for using as the raw material of the instant fish stick style food products in the near future.

Keyword(s)

鯖魚
魚漿
乳酸菌
加工條件
Mackerel
Surimi
Lactic acid bacteria
Processing condition

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The Development on Instant Fish Stick Processed from Lactic Acid Bacteria Treated Mackerel Paste

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