传统固态发酵淡水鱼品质及安全性研究进展
传统固态发酵鱼是以鲜鱼为原料, 经宰杀、盐腌、晒干后, 配以米粉、酒糟等辅料, 经密封发酵制成。因其营养丰富、发酵风味浓郁, 深受消费者喜爱, 在我国、日本及东南亚等地具有很大的需求市场。在我国大多以淡水鱼制作, 凭经验进行工艺控制, 产品品质不稳定, 并存在一定的安全隐患, 因此要发展传统固态发酵鱼工业化生产, 就需要对其加强应用基础研究。本文概述了传统固态发酵鱼制品理化及风味品质特征, 以及从中分离鉴定的优势微生物。同时从产品安全性为出发点, 除介绍了腐败菌及致病菌对产品安全性的影响外, 还着重对有毒物质生物胺及强致癌物N-亚硝基化合物在产品中的危害、形成机制、检测方法以及预防措施进行了综述, 最后展望将改善和稳定传统固态发酵鱼品质以及提高产品安全性作为今后研究的主要内容。
Traditional solid-fermented fish products are prepared from salted-fish and rice powder or other materials under anaerobic conditions. For nutritious elements and rich flavor, they are well received by consumers in China, Japan and Southeast Asia. In China, these products are made of freshwater fish, and producing process depends only on experience of makers. However, the quantity is unstable, and there are inevitably some potential security problems. Therefore, it is necessary to reinforce basic research for application for the commercial process of traditional solid-fermented fish products. In this paper, physicochemical properties and favor attributes are introduced, as well as microbial flora is analyzed. Meanwhile, taking security of these products as a turning point, the influence of pathogenic and spoilage bacteria on products safety is introduced firstly. Then, the harmfulness, mechanism of formation, detection method and prevention control measure of biogenic amine and N-nitroso-compounds are summarized. Finally, we establish improvement and stabilization of flavor and safety as the developing direction.
标题：传统固态发酵淡水鱼品质及安全性研究进展
英文标题：Research progress on properties and safety of traditional solid-fermented fish
作者：
王蔚新 1.江南大学食品学院;2.黄冈师范学院生命科学学院
夏文水 江南大学食品学院
许艳顺 江南大学食品学院
姜启兴 江南大学食品学院
中文关键词:淡水鱼,固态发酵,品质,安全性,
英文关键词:freshwater fish,solid fermentation,quality,safety,
发表日期：2014-03-14
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