利用罗非鱼加工下脚料发酵鱼露的研究

Study of Fish Sauce Production via Fermentation of Processed Tilapia By-products

摘要:

本研究利用加工罗非鱼生产的下脚料来发酵鱼露，加入35%的海盐（m/m）发酵180 d，定期检测各项理化指标，并对鱼露成品进行了感官评定。试验结果表明：用罗非鱼加工下脚料发酵鱼露成品的T-N和A-N含量分别为18.27 mg/mL，9.05 mg/mL，均达到一级鱼露的标准，非酶褐变指数和TVB-N随着发酵时间的延长呈上升趋势，pH值随着发酵时间的延长，逐渐下降。所得鱼露中含有丰富的精氨酸、谷氨酸、丙氨酸、赖氨酸、亮氨酸等，并且QDA-test结果表明具有强烈的鲜味、咸味和氨味等。

Abstract:

Fish sauce was produced via fermentation of by-products of processed Tilapia with 35% (w/w) of salt for 180 days. Changes of pH, total nitrogen (T-N), amion acid nitrogen (AA-N), total volatile base nitrogen (TVB-N), the non-enzymatic browning index, composition of amion acid were periodically detected. Results showed that the contents of T-N and AA-N were 18.27 mg/mL and 9.05 mg/mL respectively, up to the standard of first grade garos. Prolonging the fermentation time increased the non-enzymatic browning index and TVB-N but decreased the pH values. The product was in rich of Arg, Glu, Ala, Lys and Leu. Besides, the QDA-test showed that the fish sauce was delicious and salty with ammoniacal sapor.