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| Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky |
| ZHANG Gen-sheng;SI Miao-fei;HOU Jing;ZHANG Ming-dong |
| College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract The fermentation of common carp fillets by Lactobacillus plantarum for producing vacuum packaged fish jerky
was optimized by single-factor and L9 (34) orthogonal array design methods to obtain desired pH and sensory evaluation.
The optimum fermentation parameters were determined as: 3% of inoculum amount, 2% white sugar added, 4% salt
added, and fermentation at 35 ℃ for 20 h. Fermented fish products under the optimized conditions had a glossy surface, a
moderate sour taste, good elasticity, good toughness and unique flavor.
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2014, Vol. 28 
