| 利用罗非鱼加工下脚料发酵鱼露的研究 |
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| 引用本文： | 陈瑜珠,陶红丽,曾庆孝,朱志伟,晁岱秀.利用罗非鱼加工下脚料发酵鱼露的研究[J].现代食品科技,2008,24(5):441-443. |
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| 作者姓名： | 陈瑜珠 陶红丽 曾庆孝 朱志伟 晁岱秀 |
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| 作者单位： | 1. 汕头鱼露厂有限公司,广东,汕头,515021
2. 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 广东省科技厅科技计划
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广东省科技厅农业攻关计划项目 |
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| 摘 要： | 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.
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| 关 键 词： | 鱼露 罗非鱼 发酵 |
| 收稿时间： | 2008/1/2 0:00:00 |
Study of Fish Sauce Production via Fermentation of Processed Tilapia By-products |
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| CHEN Yu-zhu,TAO Hong-li,ZENG Qing-xiao,ZHU Zhi-wei,CHAO Dai-xiu.Study of Fish Sauce Production via Fermentation of Processed Tilapia By-products[J].Modern Food Science & Technology,2008,24(5):441-443. |
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| Authors: | CHEN Yu-zhu TAO Hong-li ZENG Qing-xiao ZHU Zhi-wei CHAO Dai-xiu |
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| Affiliation: | (1.Shantou Fish Sauce CO.,LTD, Shantou 515021, China);(2.College of Light Industry and Food science, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | Fish sauce was produced via fermentation of by-products of processed Tilapia with 35% (w/w) of salt for 180 days. Changes of pH, total nitrogen (T-N), amion acid nitrogen (AA-N), total volatile base nitrogen (TVB-N), the non-enzymatic browning index, composition of amion acid were periodically detected. Results showed that the contents of T-N and AA-N were 18.27 mg/mL and 9.05 mg/mL respectively, up to the standard of first grade garos. Prolonging the fermentation time increased the non-enzymatic browning index and TVB-N but decreased the pH values. The product was in rich of Arg, Glu, Ala, Lys and Leu. Besides, the QDA-test showed that the fish sauce was delicious and salty with ammoniacal sapor. |
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| Keywords: | fish sauce Tilapia fermentation |
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