超声波处理对加酶发酵鱼露风味的影响  

Influence of ultrasonic treatment on enzymatic fish sauce's flavor

作　　者：肖宏艳 王海燕 蔡永洪 曾庆孝[2] 朱志伟[2] 

机构地区：[1]广州计量检测技术研究院,广东广州510663 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品与机械》2013年第4期14-19,共6页Food and Machinery

基　　金：广东省科技计划项目农业攻关项目(编号:2009B020410002)

摘　　要：根据Box-Behnken中心组合设计原理,采用响应面分析法,考察超声波处理的时间、温度和频率对加酶发酵鱼露风味的影响,获得最佳工艺为温度35℃,时间23min,超声频率25kHz。在该工艺条件下,经处理后的加酶发酵鱼露的挥发性化合物的种类和相对含量,以及特征挥发性风味物质的相对含量均增加,整体风味更接近成熟鱼露。According to principles of Box-Behnken central composite experimental design,the effects were studied,including the time,temperature and frequency of ultrasonic treatment on enzymatic fish sauce＇s flavor by response surface analysis（RSA）.The optimal conditions of ultrasonic treatment were as followed： temperature 35 ℃,time 23 min;frequency of ultrasonic 25 kHz.Under these conditions,the kinds and relative amount of volatile compounds,and relative amount of characteristic volatile compounds of enzymatic fish sauce were increased after treated.The whole flavor was closer to mature fish sauce.

关 键 词：鱼露 超声波 酶解 发酵 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]