The Research Advance of Fermented Surimi Inoculated with Lactic Acid Bacteria

被引：0

作者：

Mi G. ^{[1
]}

Li T. ^{[2
]}

Yi S. ^{[1
]}

Chen X. ^{[3
]}

Fang X. ^{[3
]}

Mu W. ^{[4
]}

Shen L. ^{[5
]}

Ma Y. ^{[6
]}

Lao M. ^{[6
]}

Li J. ^{[1
]}

机构：

[1] National R & D Branch Center of Surimi and Surimi Products Processing, The Fresh Food Industry Research Institute of Liaoning Provincial Universities, Bohai University, Jinzhou, 121013, Liaoning

[2] College of Life Science, Dalian Minzu University, Dalian, 116600, Liaoning

[3] Zhejiang Ocean University, Zhoushan, 316022, Zhejiang

[4] Penglai Jinglu Fishery Co., Ltd, Yantai, 265600, Shandong

[5] Dalian Donglin Food Co., Ltd, Dalian, 116007, Liaoning

[6] Zhejiang Xinye Group, Zhoushan, 316101, Liaoning

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 05期

关键词：

Fermentation; Lactic acid bacteria; Surimi;

D O I：

10.16429/j.1009-7848.2019.05.037

中图分类号：

学科分类号：

摘要：

The fermented surimi products inoculated with lactic acid bacteria attracted a lot of attention because of its many features including high gel strength, good flavor, good edible safety, etc. Related researches are deficient and there still need further investigating. In this paper, we give a conclusion & analysis of existing related research, such as screening of fitted lactic acid bacteria, gel strength changing during fermentation, degradation of proteins, effect of lactic acid bacteria to lipid and lipase in the fermentation system, edible safety of fermented surimi. Furthermore, we make a prediction of the hot research topics and developing trend which may give a reference for the follow-up studies. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：302 / 312

页数：10

共 55 条

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