低盐外加曲发酵潮汕鱼露的理化性质变化  

Physicochemical Changes Associated with Low Salt and External Koji of Fish Sauce

作　　者：晁岱秀[1] 朱志伟[1] 曾庆孝[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：《食品与生物技术学报》2010年第3期410-415,共6页Journal of Food Science and Biotechnology

基　　金：广东省科学技术厅农业攻关计划项目(2007A020100001-8)

摘　　要：以鳀鱼(Engraulis japonicus)为原料,在不同盐质量分数(10%,15%,20%,30%)和不同曲质量分数(0%,5%)条件下发酵30d,然后再增加盐量至30%后继续发酵180d,对整个发酵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)、pH值、非酶褐变指数、游离氨基酸组成、感官及色差变化进行分析。结果表明,低盐发酵及低盐外加曲发酵可加速潮汕鱼露发酵;与低盐发酵鱼露相比,低盐加曲发酵鱼露中TSN、氨基酸态氮以及主要氨基酸(谷氨酸、丙氨酸、赖氨酸)质量浓度有较大提高,其中加盐15%加曲5%工艺风味较好。In this study,Chaoshan fish sauce was firstly prepared by incubating the mixtures of anchovies at different salt contents （10%,15%,20%,30%）and koji contents （0%,5%） conditions for 30 days.Then further increase the salt contents to 30% for 180 days fermentation.The changes of indexes,including total soluble nitrogen（TSN）,amino-acid nitrogen （AA-N）,total volatile base nitrogen （TVB-N）,pH value,non-enzymatic browning index,free amino acid composition,chromatic aberration and the sensory evaluation were determined during 210 days fermentation.The results demonstrated that both low salt content and low salt content integrating of koji were advantage to the fish sauce fermentation.Those two fermentation processes increased the contents of TSN,AA-N and free amino acid （Glu,Ala,Lys）,when compared with the corresponding indexes of the traditional Chaoshan fish sauce.And the optimum conditions were 15% salt with 5% koji.

关 键 词：鱼露 快速发酵 酱油米曲霉 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]