发酵生产鱼酱油过程中生化特性研究  

Changes in Biochemical Characteristics of Fish Sauce during Fermentation Process

作　　者：吕英涛[1] 周明明[2] 徐伟[2] 张媛媛[1] 薛长湖[2] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2009年第9期140-143,共4页Food Science

基　　金：山东省自然科学基金项目(Y2007C176;Y2007C175);山东省教育厅科技计划项目(J07YC08);青岛科技大学科研启动基金项目(0022213)

摘　　要：对鱿鱼加工过程中副产物进行回收利用,不仅提高鱿鱼的经济价值,还可以减少副产物引起的环境污染。本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。结果表明,发酵过程中总氮、氮转化率、氨基态氮和T-VBN不断增加,而pH值、总酸和蛋白酶活在发酵的不同阶段呈现不同的变化趋势,并且获得的鱼酱油风味鲜美,没有任何不良风味。Squid by-products were applied to yield fish sauce by fermentation with three technologies. The changes of contents of total soluble nitrogen, amino nitrogen, total acid and total volatile basic nitrogen, conversion of nitrogen, pH value, and protease activity were determined during the fermentation process as well as the sensory quality of fish sauce. The results indicated that the contents of total soluble nitrogen, amino nitrogen and total volatile basic nitrogen, and conversion rate of nitrogen increased during the fermentation period while pH value, total acid content and protease activity displayed various change trends at different fermentation stages. The results from sensory quantitative descriptive analysis （QDA） showed that all of the fish sauce products had favorable taste without any unpleasant flavor.

关 键 词：鱿鱼 鱼酱油 发酵 生化特性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]