低盐发酵鳀鱼鱼露过程中品质动态变化分析

实验以低盐发酵鳀鱼鱼露为研究对象,分析其发酵过程中微生物群落结构及理化指标的变化情况。研究结果表明:鱼露发酵过程中微生物菌群主要分布在厚壁菌门、变形菌门、拟杆菌门、酸杆菌门、放线菌门等;微生物菌群结构变化直接影响pH值、AAN值和TVB-N值的变化;挥发性风味物质含量随着发酵时间的延长呈现上升趋势,游离氨基酸总量和必需氨基酸总量与鱼露中微生物菌群结构变化有关,前期含量上升,后期趋于稳定。该研究明确了低盐发酵鳀鱼鱼露过程中微生物菌群与理化指标的联系,分析了其挥发性风味物质与游离氨基酸的变化情况,为低盐鱼露发酵工艺改良及相关研究提供了理论依据及方法借鉴。

Analysis on the Dynamic Changes in Quality of Anchovy Fish Sauce During Low Salt Fermentation

Take low-salt fermented anchovy fish sauce as the research object,and analyze the changes of microbial flora structure and physicochemical indexes during fermentation.The research results show that the microbial flora is mainly distributed in Firmicutes,Proteobacteria,Bacteroidetes,Acidobacteria and Actinomycetes etc.during the fermentation of fish sauce;the changes of microbial flora structure directly affect the changes of pH values,AAN values and TVB-N values;the content of volatile flavor substances shows an increasing trend with the prolonging of fermentation time.The total amount of free amino acids and essential amino acids are related to the changes of microbial flora structure of fish sauce,the content increases in the early stage and tends to be stable in the later stage.This study has confirmed the relationship between microbial flora and physicochemical indexes in the low-salt fermentation of anchovy fish sauce,analyzed the changes of its volatile flavor substances and free amino acids,and provided theoretical basis and method reference for the improvement of low-salt fish sauce fermentation technology and related research.