发酵鳀制鱼露的理化与感官性质的变化

鳀鱼中添加30%的海盐(盐/鱼,w/w)后在(30±5)℃条件下自然发酵180d,再在50℃下保温7d。定期测定发酵液的pH值、总可溶性氮(TSN)、氨基酸态氮、TCA可溶性肽、总酸、总挥发性盐基氮(TVB-N)、三甲胺氮(TMA-N)、氨基酸组成、红色指数以及非酶褐变指数,并进行感官分析(QDA-test)。结果表明,鳀鱼露发酵过程中,TSN含量、TCA可溶性肽含量、氨基酸态氮、游离氨基酸含量、红色指数以及非酶褐变指数均随着发酵时间的延长而增加,而pH值则随着发酵时间的增加而减少。TCA可溶性肽含量在保温发酵后有明显增长,TVB-N、TMA-N含量与发酵时间不呈明显的线形相关关系。谷氨酸、赖氨酸、亮氨酸、缬氨酸和丙氨酸是鱼露中最主要的氨基酸。感官分析结果表明,鱼露发酵的后期阶段,在50℃短期保温可以起到加速风味成熟与降低不良风味的作用。

Physicochemical and Sensory Changes Associated with Anchovy Sauce

Anchovy sauce was made by incubating the mixtures of anchovies and 30% salt(salt/fish,w/w)at (30±5)℃for 180 days,then rise incubation temperature to 50℃for 7 days.Changes in pH,total soluble nitrogen(TSN),formaldehyde nitrogen,TCA-soluble peptides,total volatile base nitrogen(TVB-N),trim- ethylamine nitrogen(TMA-N),composition of amino acid,the non-enzymatic browning index and red index were observed.In general,the TSN,TCA-soluble peptides,formaldehyde nitrogen,concentrations of free amino acid,non-enzymatic browning index and red index increased throughout the fermentation period while decreased in the pH were noticed.The TMA-N did not show simple linear increase or decrease associated with the process.Lysine,leucine and valine were prominent in anchovy sauce.The result from the QDA test showed that incubation at 50℃for 1 weeks can accelerate the flavor formtion and decrease the off-flavor of Anchovy sauce.