为减少沙丁鱼加工过程中产生的下脚料造成的环境问题,提高沙丁鱼下脚料的经济价值,研究了利用沙丁鱼下脚料生产鱼露的可能性。通过双酶酶解法(A)、双酶酶解与发酵剂复合发酵法(B)、双酶酶解与YL001曲复合发酵法(C)、仅加YL001曲法(D)这4种发酵方式制备生产沙丁鱼下脚料鱼露。经过90 d发酵,4种发酵方式所得鱼露A、B、C和D的氨基酸态氮的含量分别为8.0、8.5、11.0和10.0 g/L(P<0.05),总可溶性氮的含量分别为10.6、11.2、13.7及12.8 g/L(P<0.05)。鱼露D质量最高,达到一级鱼露标准;鱼露C质量低于前者,但也达到了一级鱼露标准,且不加商业蛋白酶,能够降低企业的生产成本;鱼露B质量接近于一级鱼露,但挥发性盐基氮的含量较低,安全性较高;鱼露A质量最低,但也达到了二级鱼露标准。GC-MS结果表明4种鱼露产品中均检测出3-甲基丁醛、2-甲基丁醛等鱼露特征性风味物质,感官评价也表明4种鱼露产品均无腐败味,而且具有鱼露固有的香气和鲜美滋味。
赵帅东
,
尹轩威
,
刘宇
,
杨梓璐
,
刘婷
,
周婉婷
,
陈雨滢
,
汪立平
,
宁喜斌
. 不同发酵方式制备沙丁鱼下脚料速酿鱼露[J]. 食品与发酵工业, 2021
, 47(23)
: 143
-148
.
DOI: 10.13995/j.cnki.11-1802/ts.027369
In order to reduce the environmental problems and enhance the economic values of sardine by-products, the possibility of using sardine by-products to produce fish sauce was investigated. The sardine fish sauce was prepared by two-step enzymolysis (A), the mixed fermentation with two-step enzymolysis and starter (B), the mixed fermentation with two-step enzymolysis and YL001 koji (C), and the fermentation with adding only YL001 koji (D), respectively. The results showed that the contents of amino acid nitrogen in fish sauce A, B, C and D were 8.0, 8.5, 11.0 and 10.0 g/L, respectively (P < 0.05). After 90 days of fermentation, the contents of total soluble nitrogen were 10.6, 11.2, 13.7 and 12.8 g/L, respectively (P<0.05). According to SB/T 10324-1999, the quality of fish sauce D was the highest with reaching grade Ⅰ. Furthermore, the quality of fish sauce C was lower than the former but still reached grade Ⅰ, and the production cost could be reduced with not adding commercial protease. The quality of fish sauce B was close to grade Ⅰ, but the safety of fish sauce B was higher because of its lower content of volatile base nitrogen. In addition, the quality of fish sauce A was the lowest with grade Ⅱ. The results of GC-MS indicated that 3-methylbutyraldehyde, 2-methylbutyraldehyde and other characteristic flavor compounds were detected in all four fish sauce products. Meanwhile, sensory evaluation showed that the four fish sauce products not only had no putrid odor, but also had the inherent aroma and delicious taste of fish sauce.
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