摘要
为了分析不同发酵方法对鳀鱼鱼露风味物质的影响,该研究采用传统发酵法、低盐发酵法和复合发酵法制备鳀鱼鱼露,采用理化分析与感官评定对其风味物质进行分析。实验结果表明:3种发酵方式制备的鱼露风味以咸鲜味为主,传统发酵法制备的鱼露中总氮、氨基酸态氮、挥发性风味物质、氨基酸等含量最多,品质最佳;3种发酵法制备的鱼露品质均达到了一级标准,添加曲液与微生物起到了快速发酵的作用,对腐败微生物繁殖有一定的抑制作用;发酵时间越长,发酵程度较高,利于呈鲜味、甜味氨基酸的积累,减少苦味氨基酸含量。该研究为鱼露风味物质的研究提供了参考依据。
In order to analyze the effects of different fermentation methods on the flavor substances of anchovy fish sauce.In this study,anchovy fish sauce is prepared by traditional fermentation method,low salt fermentation method and compound fermentation method,and its flavor substances are analyzed by physical and chemical analysis and sensory evaluation.The results show that the flavor of fish sauce prepared by three fermentation methods is mainly saltiness and umami,and the content of total nitrogen,amino nitrogen,volatile flavor substances and amino acids is the largest and the quality is the best of fish sauce prepared by traditional fermentation method,the quality of fish sauce prepared by three fermentation methods reaches the first-class standard,the addition of koji liquid and microorganisms plays a role in rapid fermentation and inhibits the reproduction of spoilage microorganisms.The longer the fermentation time,the higher the fermentation degree,which is beneficial to the accumulation of umami and sweet amino acids and the reduction of bitter amino acids content.This paper has provided a reference for the study on fish sauce flavor substances.
作者
王炳华
严利强
胡建国
WANG Bing-hua;YAN Li-qiang;HU Jian-guo(School of Tourism&Culinary Arts,Zhejiang Business College,Hangzhou 310053,China;Tourism College of Zhejiang,Hangzhou 311231,China;Ji'nan University,Ji'nan 250002,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期85-89,98,共6页
China Condiment
基金
教育部职业教育专业教学资源库（2015-10）
关键词
鳀鱼
鱼露
发酵方式
风味物质
anchovy
fish sauce
fermentation method
flavor substances
