作　　者： ; ; ; ; (陈瑜珠）;

机构地区： 汕头鱼露厂有限公司广东汕头515021

出　　处： 《现代食品科技》 2008年第5期441-443,423,共4页

摘　　要： 本研究利用加工罗非鱼生产的下脚料来发酵鱼露,加入35%的海盐(m/m)发酵180d,定期检测各项理化指标,并对鱼露成品进行了感官评定。试验结果表明:用罗非鱼加工下脚料发酵鱼露成品的T-N和A-N含量分别为18.27mg/mL,9.05mg/mL,均达到一级鱼露的标准,非酶褐变指数和TVB-N随着发酵时间的延长呈上升趋势,pH值随着发酵时间的延长,逐渐下降。所得鱼露中含有丰富的精氨酸、谷氨酸、丙氨酸、赖氨酸、亮氨酸等,并且QDA-test结果表明具有强烈的鲜味、咸味和氨味等。 Fish sauce was produced via fermentation of by-products of processed Tilapia with 35% （w/w） of salt for 180 days. Changes of pH, total nitrogen （T-N）, amion acid nitrogen （AA-N）, total volatile base nitrogen （TVB-N）, the non-enzymatic browning index, composition of amion acid were periodically detected. Results showed that the contents of T-N and AA-N were 1.827g/100ml and 0.905g/100ml respectively, up to the standard of first grade garos. Prolonging the fermentation time increased the non-enzymatic browning index and TVB-N but decreased the pH values. The product was in rich of Arg, Glu, Ala, Lys and Leu. Besides, the QDA-test showed that the fish sauce was delicious and salty with ammoniacal sapor.

关 键 词： 鱼露 罗非鱼 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]