嗜盐四联球菌对三文鱼废弃物酿造鱼露的影响
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摘要
本文以三文鱼加工废弃物为原料,采用外加曲工艺发酵低盐鱼露,对盐度和加曲量进行优化,确定了三文鱼鱼露发酵适宜的条件为:12%的盐度和7%的加曲量。并在此条件下添加嗜盐四联球菌研究其对三文鱼鱼露发酵的影响。结果表明,两实验组总氮含量无明显差别,与未添加组相比,添加嗜盐四联球菌的发酵液中氨基酸态氮、总酸、游离氨基酸含量更高,p H值较低。
In this research, with the salmon processing waste as raw material, low salt fish sauce was fermented by adding koji technology. By optimizing salinity and the percentages of koji, the suitable fermentation conditions of salmon fish sauce were determined: 12% salinity and 7% koji addition. Under these conditions, the effect of Tetragillus halophilus on the fermentation of salmon fish sauce was studied. The results show there was no significant difference in total nitrogen content between the two groups. But compared with the group without T. halophilus, the content of amino acid nitrogen, total acid and free amino acid in the fermentation broth of T. halophilus was higher, and the p H value was lower.
In this research, with the salmon processing waste as raw material, low salt fish sauce was fermented by adding koji technology. By optimizing salinity and the percentages of koji, the suitable fermentation conditions of salmon fish sauce were determined: 12% salinity and 7% koji addition. Under these conditions, the effect of Tetragillus halophilus on the fermentation of salmon fish sauce was studied. The results show there was no significant difference in total nitrogen content between the two groups. But compared with the group without T. halophilus, the content of amino acid nitrogen, total acid and free amino acid in the fermentation broth of T. halophilus was higher, and the p H value was lower.
引文
[1]刘延岭,邓林.养殖三文鱼与挪威三文鱼营养成分的比较分析[J].食品与发酵科技,2011,47(6):84-86
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[7] Uchida M, Ou J, Bi-Wen Chen, et al. Effect of soy sauce Koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthal michthys molitrix[J]. Fisheries Science, 2005,71(2):422-430
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[14]朱莉霞,宁喜斌.盐度和加曲量对罗非鱼片加工废弃物速酿鱼露的影响[J].食品与生物技术学报,2005,24(5):47-50
[15]朱志伟,曾庆孝,阮征,等.鱼露及加工技术研究进展[J].食品与发酵工业,2006,32(5):96-100
[16]陈瑜珠,陶红丽,曾庆孝,等.利用罗非鱼加工下脚料发酵鱼露的研究[J].现代食品科技,2008,24(5):441-443
[17]吴帅,杨锡洪,解万翠,等.鱼露的发酵新技术及风味改良研究进展[J].食品与发酵工业,2014,40(10):184-188
[18]赵华杰,何忻,杨荣华,等.鱼露风味的研究进展[J].食品与发酵工业,2007,33(7):123-128
[2]胡会萍,宋庆武,丁立孝.利用三文鱼下脚料中鱼肉发酵加工鱼糜制品方法[J].食品与加工,2014(3):76-77
[3]薛佳,曾名涌,董士远,等.罗非鱼加工下脚料速酿低盐优质鱼露的研究[J].中国调味品,2011,36(4):41-47
[4] Jung-Nim Park, Yuki Fukumoto. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Country[J]. Journal of food composition and analysis, 2001(14):113-125
[5]陶红丽,朱志伟,曾庆孝,等.鱼露快速发酵技术研究进展[J].食品研究与开发,2008,29(3):161-165
[6] Kobayashi T, Kimura B, Fujii T. Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran[J]. International Journal of Food Microbiology, 2000,56:211-218
[7] Uchida M, Ou J, Bi-Wen Chen, et al. Effect of soy sauce Koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthal michthys molitrix[J]. Fisheries Science, 2005,71(2):422-430
[8]宫银星.酱油优质大曲的制作技术[J].中国调味品,2001(1):19-20
[9]毋瑾超,朱碧英,胡锡钢,等.鱼肉液体制曲的工艺条件[J].湛江海洋大学学报,2002,22:33-37
[10]罗立新,吕莉,潘力,等.中国酱油发酵酱醪中嗜盐四联球菌的鉴定[J].华南理工大学学报:自然科学版,2006,34(12):20-24
[11]大连轻工业学院,华南理工大学.食品分析[M].北京:中国轻工业出版,1996:216-230
[12]王启军.食品分析实验[M].北京:化学工业出版社,2011:28-30
[13]葛晓鸣,任飞,杨娟芬.全自动凯氏定氮仪测定金枪鱼肉中挥发性盐基氮含量[J].化学分析计量,2008,17(4):78-79
[14]朱莉霞,宁喜斌.盐度和加曲量对罗非鱼片加工废弃物速酿鱼露的影响[J].食品与生物技术学报,2005,24(5):47-50
[15]朱志伟,曾庆孝,阮征,等.鱼露及加工技术研究进展[J].食品与发酵工业,2006,32(5):96-100
[16]陈瑜珠,陶红丽,曾庆孝,等.利用罗非鱼加工下脚料发酵鱼露的研究[J].现代食品科技,2008,24(5):441-443
[17]吴帅,杨锡洪,解万翠,等.鱼露的发酵新技术及风味改良研究进展[J].食品与发酵工业,2014,40(10):184-188
[18]赵华杰,何忻,杨荣华,等.鱼露风味的研究进展[J].食品与发酵工业,2007,33(7):123-128