摘要
目的以智利外海茎柔鱼内脏为原料,采用保温、加曲、加酶等不同速酿方法制备鱼露。方法测定鱼露在不同酿制阶段的pH值、氨基酸态氮和章鱼胺含量,并对最终样品作感官评价。结果与结论酿制20d内,pH值和氨基酸态氮变化显著,20d后趋于稳定。鱼露酿制前期,章鱼胺含量逐渐增加,15～20d时,达到最大值,然后又呈下降趋势。保温和加曲速酿的样品在气味上优于加酶的样品。
Objective To brew fish sauce using the viscera of Dosidicus gigass.Methods To shorten brewage period,methods such as insulation,adding enzyme or koji were adopted.The changes of pH value,amino acid nitrogen and content of octopamine during brewage were investigated.The sensory characteristics were also evaluated.Results and Conclusion The pH value and amino acid nitrogen increased obviously in the first 20 days and then became steady.The content of octopamine climbed to the top of 6～7 mg.L-1ml during 15～20 days of brewage and decreased afterwards.The smell of fish sauce added enzyme was the most unpleasant among the three kinds of samples.
出处
《中国海洋药物》
CAS
CSCD
2011年第1期50-52,共3页
Chinese Journal of Marine Drugs
基金
农业部公海渔业资源探捕项目"东南太平洋(智利外海)柔鱼类资源探捕"资助(06-65)
关键词
茎柔鱼
鱼露
食品
Dosidicus gigass
fish sauce
food
