Effects of Temperature on the Microbial and Physicochemical Properties of Wine-Lees Fish

doi:10.3969/j.issn.1673-1689.2019.09.016

Home > Archive>Volume 38, Issue 9, 2019 >111-117. DOI:10.3969/j.issn.1673-1689.2019.09.016

Effects of Temperature on the Microbial and Physicochemical Properties of Wine-Lees Fish
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                        10.3969/j.issn.1673-1689.2019.09.016
                    
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The effects of wine-lees fermentation at different temperatures ranging from 4 ℃ to 20 ℃ on the quality characteristics of wine-lees grass carp was investigated. These results indicated that，with increasing the time of wine-lees fermentation，the pH showed a declining trend under all conditions，besides，the higher the temperature，the faster the change. Additionally，increasing fermentation temperature gave a progressive increase in TA，TVB-N，TBARS and ANN values in wine-lees fish，however，the TVB-N and TBARS values of the samples are all below the acceptable standard. Higher temperature stimulated the growth of Yeast and Lactic acid bacteria，resulting in a decline in Staphylococcus and Enterobacteriaceae during mid-last fermentation period. Then combined with the color，TPA and sensory evaluation results，products fermented at 15 ℃ showed greatest consumer preference and most favourable textural properties.

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CAO Xue, JIANG Qixing, XIA Wenshui, XU Yanshun, WANG Bin. Effects of Temperature on the Microbial and Physicochemical Properties of Wine-Lees Fish[J]. Journal of Food Science and Biotechnology,2019,38(9):111-117.

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Online: March 31,2020
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