Optimization and quality analysis of mixed bacterial fermentation in sea bass
NIE Shi，WU Yanyan，ZHAO Yongqiang，WANG Yueqi*，LI Laihao*
1.College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China；2.Key Laboratory of Aquatic Products Processing，Ministry of Agriculture and Rural Affairs，South China Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Guangzhou 510300，China
Abstract: In order to improve the flavor and texture of fermented sea bass, Lactobacillusplantarum and Pediococcuspentosaceus were used as additional composite strain fermenters, and sensory composite scores were used as evaluation indices to optimize the process conditions of mixed-bacteria fermentation of sea bass by using a single-factor test with the response surface method, and the effects of the inoculated fermentation on the quality of sea bass were further explored. The results showed that the optimal fermentation for sea bass were under conditions of 2∶1 volume ratio of P.pentosaceus to L.plantarum, 1.0% inoculum, 30 h fermentation and 3% fermented salt addition amount. Under this process condition, the a* value of inoculated fermented sea bass was increased from -1.89 to -0.94, b* decreased from 1.71 to 1.48, and improved color of fermented sea bass with natural fermented sea bass. The fermented sea bass had hardness increase from 40.17 g to 223.33 g, chewiness from 0.44 mJ to 3.29 mJ and gelatinousness from 33.27 g to 219.30 g, with significantly improved texture. The total acid mass fraction and amino nitrogen mass fraction were increased by 23.13% and 40.07% in the fermented sea bass with inoculated bacteria, respectively. Overall, the mixed bacterial fermentation of sea bass was beneficial to improve the quality and taste of sea bass.
2023, Vol. 38 
