食品与发酵工业2009，Vol.35Issue(9)：62-67,6.
罗非鱼和鳀鱼酶解鱼露后熟阶段理化变化研究
Physicochemical Changes of After-ripening of Enzymatic Hydrolysis Fish Sauce with Anchovy and Tilapia
摘要
Abstract
Fish sauces were prepared experimentally from Anchovy and Tilapia's by-product with the addition of various proteases including Alcalase2. 4 L,Papain,Flavorzyme500MG. After enzymatic hydrolysis,the salt content was adjusted to 30% in the mixtures,then incubated for 4 month at room temperature. Changes in total soluble nitro-gen(TSN),amino-acid nitrogen ( AA-N),total titration acid,total volatile base nitrogen ( TVB-N),pH,color aberration of fish sauce were observed during after ripening. The results suggested that TSN,AA-N,TVB-N increased throughout the incubation period. However,pH and TVB-N showed different changes at different fermentation stage. Four- month after ripening,the anchovy samples inoculated with Papain and Flavorzyme500MG contained the higher TSN,formaldehyde nitrogen,TVB-N,free amino acid content as well as the flavoring amino acids content; the tilapia samples contained TSN,formaldehyde nitrogen,free amino acid content up to the national Grade Ⅱ standards while the flavor was not as good as from the traditional fermented fish.关键词
鱼露/鳀鱼/罗非鱼鱼排/酶解/后熟Key words
fish sauce/anchovy/tilapia by-product/hydrolysis/afterripening分类
轻工纺织引用本文复制引用
晁岱秀,朱志伟,曾庆孝,黄紫燕,江津津,田怀香,陈丽花..罗非鱼和鳀鱼酶解鱼露后熟阶段理化变化研究[J].食品与发酵工业,2009,35(9):62-67,6.基金项目
广东省科学技术厅农业攻关计划(No.2007A020100001-8) （No.2007A020100001-8）
