添加葡萄糖和控制pH值对鱼露中微生物、蛋白酶活力及其品质的影响  

Influence of Glucose and pH Control on Bacterial Population,Protease Activity and Quality of Fish Sauce during Fermentation

作　　者：王香君 段杉[1] 江毅[1] 王栩[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《中国调味品》2016年第2期54-59,共6页China Condiment

基　　金：广东省海洋渔业科技推广专项项目(A201353C05)

摘　　要：研究表明：采用荧光定量PCR法（FQ-PCR）对鱼露中细菌和真菌定量的结果比平板计数法高1~2个数量级。发酵初期细菌数快速下降,之后保持在104.5个/mL左右;而真菌数一直很少,说明细菌比真菌对鱼露发酵的影响大得多。添加葡萄糖后鱼露的蛋白酶活力和AAN增加,但TVB-N值并没有降低;控制鱼露pH 7.0会使蛋白酶总酶活升高并导致AAN增加。添加葡萄糖和控制pH值都会使鱼露的游离氨基酸增加,其中谷氨酸的含量位居第一。发酵中可溶性总氮（TSN）、三氯乙酸可溶性短肽（TCA-N）、氨基酸态氮（AAN）、挥发性盐基氮（TVB-N）值在发酵期间呈上升趋势。感官评定表明自然发酵和添加葡萄糖的鱼露腥味和腐臭味不明显,并有良好的气味及鲜味,而控制pH 7.0的鱼露风味欠佳。The results show that the bacterial and fungal populations of various fish sauces determined by real-time fluorescent quantitative PCR （FQ-PCR） are 1～2 orders of magnitude higher than the results determined by plate count method. The bacterial population rapidly decreases at the beginning of fermentation, and then remains at about 10 4,5 cells/mL. Only a very small fungal population is detected throughout the fermentation period, which indicates that bacteria have much bigger influence than fungi on fermentation of fish sauce. The adding of glucose increases the protease activity and leads to the rising of AAN content, but hardly influences the TVB-N value. The control of pH at around ？ also promotes the protease activity and increases the content of AAN. Adding glucose and pH control can increase the free amino acids, among the glutamate is significantly higher than other amino acids. The content of total soluble nitrogen （TSN）, TCA-soluble short peptide （TCA-N）, amino acid nitrogen （AAN） and total volatile basic nitrogen （TVB-N） of fish sauce is on the rise during fermentation. However, the flavor keeps becoming stronger. Sensory evaluation shows that the flavors of the naturally fermented and glucose added fish sauces are much better than that of the pH control fish sauce.

关 键 词：鱼露 葡萄糖 控制pH TVB-N 细菌计数 

分 类 号：TS201.3[轻工技术与工程—食品科学]