添加水产下脚料对蓝圆鲹发酵鱼露的影响

以缩短鱼露的发酵周期及有效利用水产下脚料为目的，在30℃保温及露天日晒条件下制备水产下脚料粗酶提取液添加的蓝圆鲹发酵鱼露，并与复合蛋白酶添加的发酵鱼露作比较。在发酵过程中，测定鱼露的pH 值、总氮、氨基酸态氮、水分活度以及无盐可溶性固形物等理化指标。结果表明，露天日晒条件下水产下脚料添加的鱼露发酵最好，经过80d 发酵后其总氮和氨基酸态氮含量分别达到2.03g/100mL 和1.44g/100mL。游离氨基酸组分分析结果显示，快速发酵鱼露的氨基酸比例与市售鱼露间存在差别，但感官评价结果表明最终产品在气味、滋味等方面都具有较好的可接受性。

Effect of Adding Aquatic Products Processing Waste on the Production of Fish Sauce Prepared from Fermented Mackerel (Decapterus maruadsi)

To shorten the fermentation period of fish sauce and effectively utilize aquatic products processing waste, aquatic products processing waste was added to mackerel (Decapterus maruadsi) before starting the fermentation at a hold temperature of 30 ℃ or under sunlight illumination. Meanwhile, protamex was added as a substitute for aquatic products processing waste for a comparative investigation. pH and the contents of total nitrogen, amino nitrogen and non-salt soluble solids and water activity of the fermentation products at different fermentation stages were measured. The best fish sauce was produced by fermentation with the addition of aquatic products processing waste under sunlight illumination, its total nitrogen and amino nitrogen contents after 80 days of fermentation were 2.03 g/100 mL and 1.44 g/100 mL, respectively. The free amino acid composition analysis indicated that its amino acid composition was different from that of a commercial product, but it was acceptable to consumers in smell, taste and so on.