食品科学 ›› 2009, Vol. 30 ›› Issue (23 ): 322-325.doi: 10.7506/spkx1002-6300-200923073

• 生物工程 • 上一篇    下一篇

淡水鱼加工下脚料速酿低盐鱼露的工艺研究

侯温甫,黄泽元,汪秀文,胡 烨   

  1. 武汉工业学院食品科学与工程学院
  • 收稿日期:2009-08-09 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 侯温甫 E-mail:hwf407@163.com
  • 基金资助:

    武汉市科技攻关课题(200820422185);武汉工业学院大学生创新科研资助项目

Optimal Fermentation during Low-salt Fish Sauce Preparation Using By-products from Fresh Fish Processing

HOU Wen-fu,HUANG Ze-yuan,WANG Xiu-wen,HU Ye   

  1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
  • Received:2009-08-09 Online:2009-12-01 Published:2010-12-29
  • Contact: HOU Wen-fu E-mail:hwf407@163.com

摘要:

对利用淡水鱼加工下脚料制备低盐鱼露的速酿工艺进行研究。结果表明低盐淡水鱼露发酵最适条件为:加盐量8%、加酶量0.25%、温度45℃、固液比为1:0.75。制得的鱼露产品固形物含量19.43%,游离态含基酸氮含量0.73g/100ml。鱼露呈橙红色;透明,无悬浮物和沉淀物;具固有香味,无异臭味;口感咸鲜,入口滑爽。研究表明,在外加酶和保温的情况下实现了淡水鱼加工下脚料速酿低盐鱼露的目的。

关键词: 淡水鱼, 下脚料, 低盐鱼露, 快速发酵

Abstract:

An accelerated fermentation technology was investigated to prepare low-salt fish sauce through by-products from fresh water fish processing as materials. The fermentation condition for preparing low-salt fish sauce was optimized through orthogonal experiments to be 8% salt, 0.25% enzyme, 1:0.75 of solid-liquid ratio and 45 ℃ of fermentation temperature. The prepared salt-low fish sauce under this optimal condition was 19.43% solid residue and 0.73 g/100ml of free amino acids. In addition, orange and transparent, no suspension, no precipitate, natural fragrance and excellent taste were the major characteristics of the fish sauce prepared at optimal fermentation condition.

Key words: fresh fish, by-products, low salt fish sauce, accelerated fermentation

中图分类号: