| 摘要: | 以備魚作為乳酸菌發酵魚香腸之原料，進行新產品開發的可行性探討，期能增加精魚利用性。試驗中分別以Lactococcuscremoris、Lactococcus lactis，或產細菌素菌株Pediococcus pentosaceus (ATCC 14024)，作為發酵種菌，添加於純魚肉或魚肉混合豬肉中，探討不同原料肉組成、糖含量、產細菌素或非產細菌素乳酸菌株、對發酵鯖魚香腸在發酵及儲藏期間乳酸菌生長、pH值、常見微生物組成、以及組織上的影響。結果顯示乳酸菌接種量在10⁵~10⁶CFU/g時，於37℃發酵48小時後，乳酸菌量皆可達10⁸ CFU/g以上。貯藏三週後發酵魚香腸的乳酸菌量仍何維持10⁷~10⁸CFU/g，而未經發酵的魚香腸乳酸菌量則為10⁴CFU/g；發酵期間除4%蔗糖純魚肉組外其餘各組pH值急速下降至4.5以下，其中尤以添加8%蔗糖魚肉組的pH可達4.28，貯藏期間除未發酵組pH在6.0-6.5間，各發酵組均在pH4.5以下;發酵組對腸內菌無論於發酵或貯藏期間均有明顯抑制現象，其中尤以添加pediocin的乳酸菌組除對腸內菌外，尚對假單胞菌、葡萄球菌等均有明顯抑制現象，純魚肉組優於魚肉混合豬肉組，而未發酵組內的腸內菌、假單胞菌、葡萄球菌等菌量於貯藏期間則明顯上升；以接種L. cremoris與L. lactis添加8%蔗糖魚肉組的整體接受性較佳。
To increase the utilizability of mackerel, we consider developing the mackerel fish sausage by Lactic acid bacteria fermentation. Three different kinds of Lactic acid bacteria (LAB): Lactococcus cremoris, Lactococcus lactis, and Pediococcus pentosaceus (ATCC 14024), were inoculated into fish sausage to study the inf1uence of different combination of ingredients on the growth of LAB, the pH value, the growth of general microbials population, and the quality of fish sausage. The results showed that, fish sausage with initial inoculated starter culture counts of 10⁵~10⁶CFU/g of LAB incubated at 37℃ for 48 hours, the viable counts of LAB attained at least 10⁸CFU/g. It maintains 10⁷~10⁸CFU/g after storing for 3 weeks. Whereas, without starter culture, the counts of LAB showed only 10⁴ CFU/g after storing for the same period of time. The pH value decreases rapidly to 4.2--4.8 during fermentation, except for the sample of mackerel with 4% sucrose. During the period of storage, the pH value maintained at 6.0~6.5 for the samples without starter culture, and below 4.5 for the samples with starter culture. During both the fermentation and the period of storage, the samples with starter cu1ture successfully inhibited Enterobacteriaceae. The samples with Pediococcus pentosaceus had the most obvious effect on the inhibition of Enterobacteriaceae, Staphylococcus, and Pseudomonas because of production of pediocin. In addition, the samples with mackerel only had better effect than the samples with mackerel and pork combined. On the other hand, the numbers of Enterobacteriaceae, Staohylococcus, and Pseudomonas in those samples without starter culture were found highly. Generally speaking, the sample with L. cremoris and L. lactis fermentation on mackerel with 8% sucrose got better comment. |
