| 草鱼和鳗鱼内脏发酵鱼露的理化成分比较 |
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| 引用本文： | 陈丽丽,袁美兰,张树峰,赵利,白春清,江勇.草鱼和鳗鱼内脏发酵鱼露的理化成分比较[J].中国调味品,2020(2):16-18,22. |
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| 作者姓名： | 陈丽丽 袁美兰 张树峰 赵利 白春清 江勇 |
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| 作者单位： | 江西科技师范大学江西省水产品加工及安全控制工程研究中心;国家淡水鱼加工技术研发分中心 |
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| 基金项目： | 江西省现代农业产业技术体系建设专项项目(赣财文指[2018]13号);江西省高等学校科技落地计划项目(KJLD12009);江西省水产品加工及安全控制工程研究中心开放课题(2019-01);江西省科技厅科技支撑重大项目(20152ACF60008);江西省教育厅科技一般项目(GJJ150819) |
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| 摘 要： | 以草鱼鱼露和鳗鱼鱼露为研究对象,研究鱼露发酵过程中理化成分(TVB-N、AA-N、pH、NaCl、脂肪、总糖等)含量的变化。在发酵的过程中,pH呈现下降趋势,鳗鱼鱼露略高于草鱼鱼露;AA-N呈先上升后略微下降的趋势,鳗鱼鱼露的含量高于草鱼鱼露;TVB-N呈先增加后趋于平稳的趋势,鳗鱼鱼露的含量略高于草鱼鱼露;NaCl略微有所上升,草鱼鱼露和鳗鱼鱼露相差不大;脂肪含量呈现下降趋势,草鱼鱼露和鳗鱼鱼露相差不大;总糖的含量呈现先上升后下降的趋势,草鱼鱼露的含量高于鳗鱼鱼露。
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| 关 键 词： | 草鱼 鳗鱼 鱼露 总糖 |
Comparison of Physicochemical Components of Fermented Fish Sauce from Viscera of Grass Carp and Eel |
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| CHEN Li-li,YUAN Mei-lan,ZHANG Shu-feng,ZHAO Li,BAI Chun-qing,JIANG Yong.Comparison of Physicochemical Components of Fermented Fish Sauce from Viscera of Grass Carp and Eel[J].China Condiment,2020(2):16-18,22. |
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| Authors: | CHEN Li-li YUAN Mei-lan ZHANG Shu-feng ZHAO Li BAI Chun-qing JIANG Yong |
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| Affiliation: | (Jiangxi Engineering Research Center of Aquatic Product Processing and Safety Control,Jiangxi Science&Technology Normal University,Nanchang 330013,China;National Freshwater Fish Processing Technology Research and Development Branch Center,Nanchang 330013,China) |
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| Abstract: | Taking grass carp fish sauce and eel fish sauce as the research objects,the changes of physicochemical components(TVB-N,AA-N,pH,NaCl,fat,total sugar,etc.)in the fermentation process of fish sauce are studied.During the fermentation process,the pH value decreases,and the fish sauce of eel is slightly higher than that of grass carp.AA-N increases firstly and then decreases slightly,and the content of eel fish sauce is higher than that of grass carp fish sauce.TVB-N increases firstly and then tends to be stable,and the content of eel fish sauce is slightly higher than that of grass carp fish sauce.NaCl increases slightly,but there is no significant difference between grass carp fish sauce and eel fish sauce.The fat content shows a decreasing trend,and the difference between grass carp fish sauce and eel fish sauce is not significant.The content of total sugar increases firstly and then decreases,and the content of grass carp fish sauce is higher than that of eel fish sauce. |
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| Keywords: | grass carp eel fish sauce total sugar |
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