大黄鱼卵鱼露的发酵工艺

以大黄鱼鱼卵发酵鱼露为研究对象，分析其在发酵过程中接曲量、加盐量、温度等条件对鱼露pH、总酸、氨基酸态氮、挥发性盐基氮、脂肪、硫代巴比妥酸等理化指标的影响，并分析了发酵第30 d时氨基酸的含量。结果表明:在大黄鱼鱼卵鱼露发酵过程中，pH整体上呈波动现象，且总酸含量的变化与其一致；氨基酸态氮含量在发酵过程中呈上升趋势，且15%的加曲量发酵鱼露中的氨基酸态氮含量均高于10%和20%的加曲量；挥发性盐基氮呈上升趋势，而且15%加盐量与35 ℃条件下发酵鱼露的挥发性盐基氮远低于10%加盐量和40 ℃的发酵条件；脂肪含量呈下降趋势；硫代巴比妥酸含量前期有轻微波动，末期呈上升趋势；对比了不同发酵条件下游离氨基酸的含量。因此，选择15%加盐量、15%加曲量、35 ℃为大黄鱼鱼卵鱼露发酵的适宜工艺条件。

Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe

Taking large yellow croaker roe fermented fish sauce as the research object, analyzed the influence of the amount of koji, the amount of salt added, and the temperature in the fermentation process on the pH of fish sauce, total acid, amino acid nitrogen, volatile base nitrogen, fat, thiobarbituric acid and other physical and chemical indicators. And the content of amino acids at the 30th day of fermentation was analyzed. The results showed that during the fermentation process of large yellow croaker roe and fish sauce, the pH fluctuated during fermentation, and the change of total acid content was consistent with it. The amino acid nitrogen content in the fermentation process showed an upward trend, and the amino acid nitrogen content in the 15% fermented koji was higher than the 10% and 20% koji. The volatile base nitrogen showed an upward trend. Moreover, the volatile base nitrogen of fermented fish sauce under 15% salt content and 35 ℃ was much lower than that of 10% salt content and 40 ℃ fermentation conditions. The fat content showed a downward trend. The thiobarbituric acid content fluctuated slightly in the early stage and raised in the final stage. The contents of free amino acids under different fermentation conditions were compared. Therefore, 15% salt addition, 15% koji addition, and 35 °C were the best fermentation process conditions for large yellow croaker roe and fish sauce.