盐度对鱼露贮存过程中品质的影响  

Effect of Salinity on Quality of Fish Sauce during Storage

作　　者：陈瑜珠 吴端楷[2] 方义川 赵思扬[2] 高向阳[2] 

机构地区：[1]汕头鱼露厂有限公司,广东汕头515021 [2]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2012年第7期784-786,共3页Modern Food Science and Technology

摘　　要：以高盐鱼露为研究对象,研究高盐度鱼露贮存过程菌落总数的变化情况以及不同盐度对鱼露品质的影响。结果表明,潮汕鱼露在存放期间,随着存放时间延长菌落总数逐渐减少,不同等级的鱼露产品在30 d内也存在同样现象。高盐浓度对鱼露的菌落生长的抑制作用效果显著,氨基酸态氮含量不同的鱼露,其对高盐抑菌效果无明显影响。鱼露存放15 d和30 d时,25%盐度的菌落总数较10%时分别降低了97.91%和99.73%,表明25%盐都对控制鱼露微生物指标和有关感官指标合格均有明显的贡献。The change of the aerobic plat bacteria count in high salinity fish sauce during storage and influence of different salt content on its quality were studied. Results showed that the aerobic bacteria count reduced gradually during the storage time. And the same phenomenon occurred in three grades of fish sauce in one month. High salinity had a significant effect on bacteriostasis of fish sauce as the storage time extended. In relatively, the aerobic plate count of the 25% salinity were decrease by 97.91% and 99.73% respectively then of the 10% salinity when storage at 15 d and 30 d. 25% of salinity could well maintain the quality of fish sauce during storage.

关 键 词：高盐 抑菌 鱼露 菌落总数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]