温度对传统鱼露发酵后期品质的影响  

Effects of Temperature on the Characteristics of Traditional Fish Sauce in Latter Fermentation

作　　者：晁岱秀[1] 曾庆孝[1] 黄紫燕[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》2010年第1期22-27,共6页Modern Food Science and Technology

基　　金：广东省科学技术厅农业攻关计划(2007A020100001-8)

摘　　要：利用保温方法促进传统发酵后期鱼露的熟化,分析保温过程中的总可溶性氮(TSN)、氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)含量、pH值、细菌总数的变化情况,利用顶空进样法(HS)结合GC-MS法和感官分析法研究保温过程中鱼露风味的变化规律。结果表明,保温法可促进鱼露熟化,其TSN、AA-N含量随保温温度升高和保温时间的延长逐渐增加,TVB-N含量、pH值、细菌总数变化较小,描述性定量感官分析表明传统鱼露发酵后期保温能显著性改善鱼露风味,60℃保温后鱼露风味整体可接受性较好。顶空进样法结合GC-MS分析认为经60℃保温8d后鱼露中特征香味的挥发性酸、2-甲基丙醛、2-甲基丁醛、二甲基三硫等含量有显著性增加。2年鱼露60℃保温8d后风味物质的种类及含量达到3年鱼露水平。The accelerated ripeness of traditional fish sauce in latter fermentation by control of temperature was studied. Changes in total soluble nitrogen （TSN）, amino-acid nitrogen（AA-N）, total volatile base nitrogen （TVB-N）, pH value, viable bacterial count, color aberration of fish sauce were observed. Changes in odor of fish sauce were analyzed by the sensory evaluation and head space-GC-MS analysis （HS-GCMS）. The results suggested that TSN, AA-N increased in the accelerated ripeness with the increasing of temperature and time. However, pH value, viable bacterial count and TVB-N showed few changes. The odor of fish sauce was improved by quantitative descriptive analysis （QDA） test after holding temperature processing. HS-GC-MS showed that, after 8-d temperature-incubation process at 60℃, the contents of volatile fatty acids, 2-methylpropmml, 2-methylbutanal, and dimethyltrisudfide increased. And the volatile compounds and contents in accelerated fish sauce by 2- year fermentation reached the same levels in fish sauce by 3-year fermentation.

关 键 词：鱼露 保温 加速熟化 挥发性风味物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]