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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。 相似文献
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以鳀鱼(Engraulis japonicus)为原料,在不同盐质量分数(10%,15%,20%,30%)和不同曲质量分数(0%,5%)条件下发酵30d,然后再增加盐量至30%后继续发酵180d,对整个发酵过程中的总可溶性氮(TSN)、氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)、pH值、非酶褐变指数、游离氨基酸组成、感官及色差变化进行分析。结果表明,低盐发酵及低盐外加曲发酵可加速潮汕鱼露发酵;与低盐发酵鱼露相比,低盐加曲发酵鱼露中TSN、氨基酸态氮以及主要氨基酸(谷氨酸、丙氨酸、赖氨酸)质量浓度有较大提高,其中加盐15%加曲5%工艺风味较好。 相似文献
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Maillard反应对加曲发酵鳀制鱼露风味的影响 总被引:1,自引:0,他引:1
用气相色谱-质谱联用(GC-MS)分析Maillard反应前后的加曲发酵1年的鱼露中挥发性风味物质.结果表明,Maillard反应可以有效改善加曲发酵鱼露的风味,其含氮、含硫以及醛、酮类化合物相对含量增加,二甲基硫、二甲基三硫、吡啶、吡嗪、2-甲基丁醛和3-甲基丁醛等对鱼露主体风味有积极贡献的化合物含量有显著增加,而自然发酵1年的鱼露中挥发性特征风味物质的含量不高. 相似文献
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利用罗非鱼加工下脚料发酵鱼露的研究 总被引:6,自引:3,他引:3
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180 d,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18.27 mg/mL,9.05 mg/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. 相似文献
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鱼露的风味及快速发酵工艺研究 总被引:3,自引:2,他引:3
本文介绍了鱼露及鱼露加工生产的基本情况,从风味以及快速发酵工艺二个方面说明鱼露的研究进展;介绍了目前对鱼露中所含挥发性成份和非挥性成份风味成份的分析研究情况,指出快速发酵工艺给鱼露风味带来的负面影响. 相似文献
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The production of ‘Bakasang’, an Indonesian fermented fish sauce, was replicated in the laboratory in order to study the physicochemical and microbiological changes associated with the process. Bakasang samples were produced by incubating mixtures of small sardine ( Engraulis japonicus ) at different concentrations of sodium chloride and glucose at 37°C for 40 days. Changes in pH, total soluble nitrogen, total free amino nitrogen, amino acid composition and total plate counts were observed. The isolation and identification of microflora were also performed. In general, the pH decreased throughout the incubation period, irrespective of NaCl and glucose concentrations. Increases in the amounts of total soluble nitrogen and total free amino nitrogen were noticed during the 40 days of fermentation. The amino acids, glutamic acid, alanine, isoleucine, and lysine were prominent at the end of the process. The total plate count increased during the first 10 days and then decreased gradually for both total microbial population and lactic acid bacteria population. Micrococcus , Streptococcus and Pediococcus spp were predominantly present during Bakasang fermentation. 相似文献
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以河鲀鱼肉、食用盐、香辛料及植物油为原材料,利用原料肉绞碎、拌料接种、发酵、调配、蒸制的加工程序制作发酵鱼酱样品。选择L003、C07和Y04作为复合发酵剂,针对不同添菌方式、菌种配比进行发酵实验,以氨基酸态氮等指标进行检测,结果表明3株菌菌量按照L∶C∶Y为1∶4∶1的比值添加的优工艺氨基酸态氮达到0.098 g/dL。采用响应面法设计分析结果,当接种量为1.0×107CFU/g时,将其置于30℃发酵至47 h时,河鲀鱼酱的氨基酸态氮可达到0.283 g/dL,此时品质最佳,发酵条件最优。 相似文献
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ABSTRACT: The formation of biogenic amines in fish sauce made from fresh and temperature-abused (left at 35°C for 8 and 16 h) Indian anchovy ( Stolephorus indicus ) was investigated. Histamine, cadaverine, putrescine, and tyramine were the predominant biogenic amines found in anchovy left at 35°C for 16 h and its fish sauce product. Changes of biogenic amines were subtle during the course of fermentation at room temperature (RT) and at 40°C, suggesting that the main source of biogenic amines was associated with raw material, rather than with the fermentation process. Soluble peptide and total nitrogen of fish sauce prepared from temperature-abused anchovy were higher at the initial stage of fermentation at RT and 40°C and became comparable to those prepared from fresh anchovy at the end of fermentation. Total free amino acid contents of samples fermented at RT for 52 wk (7208.3 to 8473.6 mg/100 mL) were higher than those fermented at 40°C for 13 wk (4560.9 to 5730.9 mg/100 mL). Fish sauce prepared from temperature-abused anchovy contained less free histidine and arginine. Fish sauce of a good quality was obtained using fresh anchovy fermented at RT. Besides total nitrogen content, biogenic amines should be considered as quality indicators of fish sauce. 相似文献
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Addition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine-treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces. 相似文献