Changes in chemical composition and microbial flora of salmon Izushi during the ripening process
Changes in chemical composition and microbial flora of salmon Izushi during the ripening process
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三文鱼成熟过程中化学成分和微生物区系的变化
DOI：
10.2331/suisan.70.928
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发表时间：
2004
影响因子：
0.4
通讯作者：
H. Shinano
中科院分区：
文献类型：
--
作者：
Masanori Sasaki;Y. Kawai;M. Yoshimizu;H. Shinano
在5°C左右的预处理和成熟过程中，研究了鲑鱼的感官、化学和微生物特性的变化。从感官上看，成熟35 d的Izushi变得可以食用，随后成熟44 d的Izushi变得最适合食用，因为出现了一种特殊的Izushi风味。整个Izushi的成熟过程是一致的。在成熟过程中，豆鱼的h - sh和亚物质部分的pH值保持在5.0以下。酱菜中的有机酸主要是酸洗和醋饭产生的乙酸。在催熟过程中，微生物数量没有显著增加。在赤豆的微生物菌群中，芽孢杆菌（Bacillus sp.）以成熟期大于14 d的好氧菌为优势菌群，肠系膜芽孢杆菌（Leuconostoc mesenteroides subsp.）为优势菌群。乳酸菌和酵母菌在成熟35 d或更长时间后分别占优势。
Changes in the organoleptic, chemical, and microbiological characteristics of the salmon Izushi were investigated during the pre-treatment and ripening process at around 5°C. Organoleptically, Izushi became acceptable to eat by ripening for 35 d and subsequently became most suitable to eat ripening for 44 d because of the emergence of a speciˆc Izushi ‰avor. Ripening proceeded uniformly in the entire Izushi. During the ripening process, pH values of the ˆsh and sub-material portions of Izushi remained below pH 5.0. Organic acids in Izushi were mostly acetic acid due to pickling and vinegared rice. Microbial counts of Izushi did not signiˆcantly increase during the ripening process. As to the microbial ‰ora of Izushi, Bacillus sp. became the dominant aerobic bacteria by ripening periods of longer than 14 d, and Leuconostoc mesenteroides subsp. cremoris and Debaryomyces hansenii were dominant for groups of lactic acid bacteria and yeast, respectively, after ripening for 35 d or longer.