低盐鱼露在保存中的性质变化  

Changes in the Properties of Low-salt Fish Sauce during Storage

作　　者：陶忠[1] 陈书霖[1] 翁武银[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国调味品》2013年第1期24-27,40,共5页China Condiment

基　　金：福建省科技重点项目(2010I0010)

摘　　要：研究考察了盐分含量为15%的低盐鱼露在保存中的性质变化。结果发现,在保存中鱼露pH下降,挥发性盐基氮含量逐渐上升,但密封保存可以使它们的变化速度下降。在30℃保存下,密封使鱼露中的菌落总数(TVC)逐渐下降,未密封的鱼露,其TVC出现先上升后下降的趋势。在40℃下,鱼露中的TVC出现上升,未密封的鱼露出现最高值为640cfu/mL,但低于国家标准(5000cfu/mL)。另一方面,在保存中鱼露的氨基酸态氮含量逐渐上升,颜色变深。结果表明,15%的低盐鱼露利用密封条件可以在30～40℃下保存。The present study is undertaken to investigate the property changes of low-salt （15 %） fish sauce during storage. The pH of fish sauce decreases, while the volatile basic nitrogen content increa- ses during storage. The rate of changes slow when stored in closed conditions. At the unclosed stor- age of 30 ℃, the total viable count （TVC） of fish sauce increases markedly during initial period, and followed by the slight decrease with increasing storage time. However, decrease of TVC is observed in the closed storage of 30 ℃. In the case of 40 ℃, TVC increases, but the highest TVC was 640 cfu/mL, which is much lower than that of National Standard for fish sauce （5000 cfu/mL）. On the other hand, amino acid nitrogen of fish sauce increases and colorls darkens during storage. The re- sults show that low-salt fish sauce （15 %） could be stored in the closed conditions of 30～40℃.

关 键 词：低盐鱼露 保存条件 菌落总数 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]