Study On Technology And Quality Of Compound Lactobacillus Fermented Surimi Sausage

To improve the utilization value of low value surimi and rich surimi flavors,the study aimed at the fermented surimi sausage which was made by using frozen surimi as raw material,adding auxiliary materials and inoculating Lactobacillus bulgaricus and Streptococcus thermophilus.The research mainly includes the basic characteristics of the compound lactobacillus,fermentation process and processing technologies.In addition,the quality Changes of surimi sausage were analyzed during fermentation.The shelf life models of fermented surimi sausage were established based on the total number of colonies and TBA content.The basic characteristics of the compound lactobacillus were explored in the early stage of the experiments.The results showed that compound lactobacillus can normally grow and metabolize in the largest 6% NaCl solution,compound lactobacillus can reduce pH of the system to 4.4 within 24 h,less than 5% concentration of ginger extracts,pepper extracts,Chinese prickly ash extracts can promote compound lactobacillus to grow.The fermentation conditions of surimi sausage: time,temperature,amount of compound lactobacillus were optimized through the response surface method by taking sensories,pH,soakaway as indicators.The best fermentation conditions were deter mined by the response surfaces and contour plots analysis,which were 36℃,24 hours,1.0% compound lactobacillus.With soybean protein isolated,modified starch,emulsifying pigskin,available glue do the four factors and four levels of tests,organization senses and gel strength of fermented surimi sausage as test indexes,the experiments results showed that surimi sausages had the best or ganizational structure with 10% modified starch,5% emulsifying pigskin,6% soybean protein isolated,1.0% available glue.Fuzzy comprehensive evaluation model seasoning results showed that surimi sausages had the best spicy flavors when 0.4% Chineseprickly ash extracts,2.0% pepper extracts,0.4% fish flavor were added into fermented surimi sausage.The qualities of surimi sausage were tested during fermentation.After 24 hours of fermentation,fermentation groups TVB-N content was 10.92 mg/100 g,TBA content was 1.88 mg/kg than the blank groups decreased respectively 77.92% and 37.75%,which indicated that compound lactobacillus can reduce TVB-N generation,inhibit TBA significantly.Fermentation groups AAN content was 398 mg/100 g,compared with the blank groups improved 30%,SDS-PAGE showed water,salt-soluble protein bands di minish or disappear after fermentation.Changes of AAN content and SDS-PAGE electrophoresis results showed that the proteins in fermented surimi sausage were degraded.The variation of the total number of colonies and TBA content were studied at 25℃,30℃,35℃,40℃ storage temperature by Arrhenius equation.With the total number of colonies and TBA contents as the shelf life prediction indexs,two fermented surimi sausage shelf life prediction models were established: SLB=ln(QB/QB0)/[1.27 × 1013exp(-82.557 × 103/RT)],SLTBA=(QTBA—QTBA0)/[1.22×1013exp(-82.169×103/RT)].The theoretical shelf life of fermented surimi sausage was 109 days at 20℃ storage temperature by the total number of colonies Arrhenius extrapolation,which was 118 days at 20℃ storage temperature by TBA Arrhenius extrapolation.