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乳酸菌发酵法制备软壳脊尾白虾技术
Soft-shellspinylobsterisoneofthemostimportantshellfishspeciesglobally,whichhashigheconomicvalueduetoitsdelicioustasteandhighnutritionalvalue.However,itsshortshelf-lifehasbeenasignificantchallengefortheseafoodindustry.Theuseoflacticacidbacteria(LAB)fermentationisapromisingtechnologytopreserveandimprovethequalityofsoft-shellspinylobster.ThispaperwilldiscusstheLABfermentationprocesstopreparesoft-shellspinylobster,includingfermentationconditions,sensoryandnutritionalproperties,andthepotentialofthistechnologytoimprovetheshelf-lifeoftheproduct.
Fermentationconditions
TheLABfermentationprocessinvolvestheuseofbacteriathatproducelacticacidthroughthefermentationofsugarsinfood.Inthepreparationofsoft-shellspinylobster,thefermentationprocessmustbecarefullymonitoredtoensurethebestproductquality.Thefermentationconditions,suchastemperatureandtimeofthefermentationprocess,influencethefinalproductquality.
TheoptimumtemperaturefortheLABfermentationprocessofsoft-shellspinylobsterisabout30-35°C.Thetemperatureshouldnotexceed45°Ctoavoidundesirablemicrobialgrowthandproductspoilage.Thefermentationtimevariesfrom2-4days,dependingontheinitialqualityoftherawmaterialandthedesiredproductcharacteristics.
Inadditiontotemperatureandtime,otherfactorssuchaspH,saltconcentration,andtheadditionofotheringredientsalsoinfluencetheLABfermentationprocess.ThepHofthefermentationmediumistypicallyintherangeof5.0-7.0,andthesaltconcentrationisusuallybetween2-5%.Theadditionofotheringredientssuchassugarorspicescansignificantlyaffectthesensorypropertiesofthefinalproduct.
Sensoryproperties
TheLABfermentationprocesshasbeenshowntoenhancethetasteandtextureofthesoft-shellspinylobster.Thefermentedproducthasauniqueflavorandaroma,whichisgenerallywell-acceptedbyconsumers.Theadditionofspicessuchaspepperandgarliccanalsoimprovethesensorypropertiesoftheproduct.
Thetextureofthesoft-shellspinylobsterisimprovedbytheLABfermentationprocess.Thefermentationprocessbreaksdownsomeofthecomplexproteins,makingtheproductmoretend