CAJ | 학술논문

以紫苏饼粕为原料,经发酵后用于鱼丸加工.研究乳酸菌接入量、酵母菌接入量、发酵时间对发酵型紫苏鱼丸感官风味品质的影响,对其理化指标及微生物指标进行测定.结果表明：各因素对发酵的影响按照大小顺序为酵母菌接入量(B)、发酵时间(C)、乳酸菌接入量(A),得到最优方案为A2B2C2,即乳酸菌接入量为2.0%、酵母菌接入量为4%、发酵时间为6h时,紫苏鱼丸发酵的感官风味品质最佳.正常加工对照组鱼丸与发酵型紫苏鲶鱼鱼丸质构特性检测的结果显示,发酵型紫苏鲶鱼鱼丸的质构特性均高于对照组鱼丸的质构特性；理化指标及微生物指标的测定结果表明,发酵型紫苏鲶鱼鱼丸具有很高营养价值及功能特性.
이자소병박위원료,경발효후용우어환가공.연구유산균접입량、효모균접입량、발효시간대발효형자소어환감관풍미품질적영향,대기이화지표급미생물지표진행측정.결과표명：각인소대발효적영향안조대소순서위효모균접입량(B)、발효시간(C)、유산균접입량(A),득도최우방안위A2B2C2,즉유산균접입량위2.0%、효모균접입량위4%、발효시간위6h시,자소어환발효적감관풍미품질최가.정상가공대조조어환여발효형자소염어어환질구특성검측적결과현시,발효형자소염어어환적질구특성균고우대조조어환적질구특성；이화지표급미생물지표적측정결과표명,발효형자소염어어환구유흔고영양개치급공능특성.
The processing technology of fish ball with perilla cake which was fermented by lactic acid bacteria and yeast was studied. Effects of the amount of lactic acid bacteria,amount of yeast and fermenting time on access of flavor quality to fermented perilla fish balls were experimented and the physicochemical properties and microbial index were also determined. The results showed that contribution sequence of fermentation factors were as follows:amount of yeast ( B ) , fermentation time ( C ) and amount of lactic acid bacteria ( A ) . The optimum formula was A2 B2 C2 ,which means that the amount of lactic acid bacteria was 2%,the amount of yeast was 4%and the fermentation time is six hours. Under this condition,the flavor quality of fermented perilla compound fish balls achieved the best. The textural determination showed that the textural properties of fermented perilla fish balls with fermented perilla cake are higher than that of controlled fish ball without perilla cake. Fermented perilla cake can be used in processing fish ball and widening the uses of perilla.