罗非鱼和鳀鱼酶解鱼露后熟阶段理化变化研究  

Physicochemical Changes of After-ripening of Enzymatic Hydrolysis Fish Sauce with Anchovy and Tilapia

作　　者：晁岱秀[1] 朱志伟[1] 曾庆孝[1] 黄紫燕[1] 江津津[1] 田怀香[2] 陈丽花[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]上海应用技术学院香料香精技术与工程学院,上海200233

出　　处：《食品与发酵工业》2009年第9期62-67,共6页Food and Fermentation Industries

基　　金：广东省科学技术厅农业攻关计划(No.2007A020100001-8)

摘　　要：用蛋白酶(Alcalase2.4L、Papain和Flavorzyme500MG)酶解罗非鱼鱼排和鳀鱼,结合自然发酵工艺加盐30%进行4个月后熟处理,对后期熟化阶段理化性质变化进行研究。结果表明:随着后熟时间的延长,各样品总可溶性氮(TSN)、氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)含量增长程度不同,而TVB-N含量和pH值变化与传统发酵明显不同;经过4个月自然后熟,鳀鱼(P+F)后熟液的TSN、AA-N、TVB-N以及游离氨基酸含量较高,鳀鱼(A+F)后熟液的呈味氨基酸的比例较高。电子鼻气味指纹图谱分析结果表明:鳀鱼酶解鱼露较接近传统发酵鱼露的风味,而罗非鱼鱼排酶解鱼露理化指标已达到国家二级鱼露标准,但其风味与传统发酵鱼露相差较大。Fish sauces were prepared experimentally from Anchovy and Tilapiag by-product with the addition of various proteases including Alcalase2.4 L, Papain, Flavorzyme500MG. After enzymatic hydrolysis, the salt content was adjusted to 30% in the mixtures, then incubated for 4 month at room temperature. Changes in total soluble nitrogen （ TSN ）, amino-acid nitrogen （ AA-N ）, total titration acid, total volatile base nitrogen （ TVB-N ）, pH, color aberration of fish sauce were observed during after ripening. The results suggested that TSN, AA-N, TVB-N increased throughout the incubation period. However, pH and TVB-N showed different changes at different fermentation stage. Fourmonth after ripening, the anchovy samples inoculated with Papain and Flavorzyme500MG contained the higher TSN,formaldehyde nitrogen,TVB-N,free amino acid content as well as the flavoring amino acids content; the tilapia samples contained TSN, formaldehyde nitrogen, free amino acid content up to the national Grade Ⅱ standards while the flavor was not as good as from the traditional fermented fish.

关 键 词：鱼露 缇鱼 罗非鱼鱼排 酶解 后熟 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]