中性蛋白酶对鯷制鱼露风味形成的影响  

Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce

作　　者：江津津[1] 曾庆孝[1] 朱志伟[1] 肖宏艳[1] 颜楠楠[1] 

机构地区：[1]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》2009年第2期141-143,共3页Modern Food Science and Technology

基　　金：广东省科技计划项目(2007A020100001-8)

摘　　要：本文研究了中性蛋白酶(As.1398)对发酵初期鱼露风味形成的影响。结果表明:将中性蛋白酶(As.1398)添加到鱼盐混合物中进行鱼露发酵后不论是pH值、总酸、氨基酸态氮、总氮、非酶褐变指数等理化指标,还是挥发性特征风味成分,如挥发性短链脂肪酸都明显优于自然发酵的空白对照组,说明在鱼露发酵初期添加中性蛋白酶不仅可以加快蛋白质水解,缩短鱼露生产周期,还对鱼露特征风味物质中挥发性的酸的形成有积极的贡献,而自然发酵的鱼露难以在发酵早期产生特征挥发性风味物质。Neutral protease （As.1398） was used in anchovy sauce fermentation to improve its sensory quality. Results showed that the contents of amino nitrogen, total nitrogen and total titratable acid of anchovy sauce added with neutral protease were obviously higher than those of the sauce without adding enzymes. Besides, addition of neutral protease improved the contents and kinds of complicated volatile flavor compounds, especially volatile fat acids. As.1398 not only accelerated the hydrolysis of fish protein, but also benefited the formation of fish sauce volatile flavors in the early stage of fish sauce fermentation.

关 键 词：鯷鱼 鱼露 挥发性风味物质 中性蛋白酶 挥发性脂肪酸 

分 类 号：TS264[轻工技术与工程—发酵工程]