利用罗非鱼加工下脚料发酵鱼露的研究  

Study of Fish Sauce Production via Fermentation of Processed Tilapia By-products

作　　者：陈瑜珠 陶红丽[2] 曾庆孝[2] 朱志伟[2] 晁岱秀[2] 

机构地区：[1]汕头鱼露厂有限公司,广东汕头515021 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2008年第5期441-443,423,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2006B20401004);广东省科技厅农业攻关计划项目(2007A020100001-8)

摘　　要：本研究利用加工罗非鱼生产的下脚料来发酵鱼露,加入35%的海盐(m/m)发酵180d,定期检测各项理化指标,并对鱼露成品进行了感官评定。试验结果表明:用罗非鱼加工下脚料发酵鱼露成品的T-N和A-N含量分别为18.27mg/mL,9.05mg/mL,均达到一级鱼露的标准,非酶褐变指数和TVB-N随着发酵时间的延长呈上升趋势,pH值随着发酵时间的延长,逐渐下降。所得鱼露中含有丰富的精氨酸、谷氨酸、丙氨酸、赖氨酸、亮氨酸等,并且QDA-test结果表明具有强烈的鲜味、咸味和氨味等。Fish sauce was produced via fermentation of by-products of processed Tilapia with 35% （w/w） of salt for 180 days. Changes of pH, total nitrogen （T-N）, amion acid nitrogen （AA-N）, total volatile base nitrogen （TVB-N）, the non-enzymatic browning index, composition of amion acid were periodically detected. Results showed that the contents of T-N and AA-N were 1.827g/100ml and 0.905g/100ml respectively, up to the standard of first grade garos. Prolonging the fermentation time increased the non-enzymatic browning index and TVB-N but decreased the pH values. The product was in rich of Arg, Glu, Ala, Lys and Leu. Besides, the QDA-test showed that the fish sauce was delicious and salty with ammoniacal sapor.

关 键 词：鱼露 罗非鱼 发酵 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]