食品科学 ›› 2012, Vol. 33 ›› Issue (23): 310-313.

• 营养卫生 • 上一篇    下一篇

潮汕鱼酱油营养成分分析与品质评价

江津津1,黎海彬1,曾庆孝2,李崇高1   

  1. 1.广州城市职业学院食品系 2.华南理工大学轻工与食品学院
  • 收稿日期:2011-09-16 修回日期:2012-09-19 出版日期:2012-12-15 发布日期:2012-12-12
  • 通讯作者: 江津津 E-mail:starjjj@126.com
  • 基金资助:

    广东省教育部产学研结合项目;广州市教育系统创新学术团队项目;广州市属高校科研项目青年项目

Nutritional Composition Analysis and Quality Evaluation of Chaoshan Fish Sauce

Jin-Jin JIANGQing-Xiao ZENG2, Chong-Gao LI   

  • Received:2011-09-16 Revised:2012-09-19 Online:2012-12-15 Published:2012-12-12
  • Contact: Jin-Jin JIANG E-mail:starjjj@126.com

摘要: 测定分析潮汕鱼酱油的营养成分,并与其他国家产鱼酱油进行比较。结果表明:鱼酱油含盐量偏高,潮汕鱼酱油的含盐量最高,达30%,但潮汕鱼酱油挥发性盐基氮与三甲胺氮的比值最小,发酵品质较好。潮汕鱼酱油中必需氨基酸占总氨基酸的比值(EAA/TAA)为51.23%,必需氨基酸占非必需氨基酸的比值(EAA/NEAA)为105.04%,必需氨基酸总量与氨基酸总量之比高于FAO/WHO的理想模式,且含有110.53mg/100mL的牛磺酸,是一种营养价值较高的咸鲜调味品。潮汕鱼酱油中含有丰富的钙等微量元素,可以补充矿物质。潮汕鱼酱油是低值海鱼的天然发酵产物,其抗氧化活性达90.51%,三氯乙酸(TCA)可溶性短肽为28.49mg/mL。

关键词: 鱼酱油, 营养成分, 品质评价, 挥发性盐基氮与三甲胺氮比值, 抗氧化

Abstract: Chaoshan fish sauce was analyzed for nutritional composition and compared with imported fish sauce products. All tested samples had high salt content, especially Chaoshan fish sauce (as high as 30%). However, Chaoshan fish sauce showed the lowest ratio of total volatile basic nitrogen to trimethylamine nitrogen and better fermentation quality. EAA/TAA ratio in Chaoshan fish sauce was 51.23%, which was higher than the FAO/WHO pattern, and EAA/NEAA was 105.04%. Chaoshan fish sauce contained 110.53 mg/100 mL taurine. Therefore, it is a salty and tasty seasoning with high nutritional value. Moreover, abundant micro-elements such as Ca were found in Chaoshan fish sauce. Chaoshan fish sauce as a natural fermentation product of marine trash fish exhibited a 90.51% antioxidant activity in modified FRAP assay and a TCA-soluble short peptide content of 28.49 mg/mL.

Key words: fish sauce, nutritional composition, quality evaluation, ratio of total volatile basic nitrogen to trimethylamine nitrogen, antioxidant activity

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