摘要
该文为了研究3种发酵方法对鱼露中鲜味物质的影响,以远东拟沙丁鱼为原料,通过传统发酵法(traditional fermentation,TF)、快速发酵法(rapid fermentation,RF)和复合发酵法(compound fermentation,CF)3种生产工艺制备鱼露,并采用感官评价和理化指标对其鲜味物质进行分析。结果表明,3种鱼露的感官特征以鲜咸味为主,其中TF整体风味要优于其他两种鱼露。3种鱼露总氮含量均达到鱼露商业一级标准,其中RF的总氮含量最高,而TF中氨基态氮和小分子肽的含量最高。TF中鲜甜味氨基酸的比例最高,占总量的48.2%,谷氨酸对其整体的滋味贡献最大,滋味强度值(taste activity value,TAV)高达57.42。精氨酸对RF和CF的滋味贡献最大,TAV值分别为17.57和31.17。核苷酸中GMP对鱼露滋味有重要影响,TF和CF中GMP的TAV值大于1,分别为1.71和2.64。3种鱼露的味精当量(equivalent umani concentration,EUC)均在10 g MSG/100 g以上,TF中EUC值最高,为33.42 g MSG/100 g。该研究为鱼露生产工艺的优化提供理论支持。
The effects of three fermentation methods on umami substances of fish sauces were investigated.Sardinops sagaxp fish was used to prepare fish sauces by traditional fermentation(TF),rapid fermentation(RF)and mixed fermentation(CF)methods,respectively.Umami substances of fish sauces were analyzed by sensory evaluation and physicochemical characteristics.The results indicated that the main sensory characteristics of three fish sauces were umami and saline taste.The overall flavor of fish sauces made by TF was better than others.The total nitrogen content of three fish sauces met the commercial standard.The total nitrogen content of RF was the highest.The contents of amino nitrogen and small molecular peptides in TF were the highest.The proportion of umami and sweet amino acids in TF was the highest,accounting for 48.2%of the total amount.In TF fish sauce,glutamic acid made the largest contribution to the overall taste and its taste activity value(TAV)reached 57.42.In RF and CF fish sauces,arginine made the largest contribution to the overall taste,and the TAV reached 17.57 and 31.17,respectively.Among nucleotides,GMP played an important role in the taste of fish sauces.In TF and CF,TAV values of GMP were more than 1,and reached 1.71 and 2.64,respectively.Equivalent umami concentration(EUC)of three fish sauces were more than 10 g MSG/100 g,and EUC of TF(33.42 g MSG/100 g)was the highest.This study provided a theoretical basis for the optimization of fish sauce production process.
作者
李锐
张海玲
李旭艳
孙玉林
李兴华
李想
LI Rui;ZHANG Hailing;LI Xuyan;SUN Yulin;LI Xinghua;LI Xiang(School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,China;College of food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Sichuan Tourism University,Chengdu 610100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期143-149,共7页
Food and Fermentation Industries
基金
国家自然科学青年基金(31801148)
广东省教育厅特色创新项目(2018KTSCX127)
广东省自然科学基金(2017A030307029)
湛江市科技计划项目(2017A03023)
关键词
远东拟沙丁鱼
鱼露
发酵
鲜味物质
Sardinops sagaxp
fish sauce
fermentation
umami substance
