食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 186 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028392

研究报告

静磁场对发酵鱼露工艺的影响

  • 张庆宇 ,
  • 周宇益 ,
  • 符姜燕 ,
  • 杨俊 ,
  • 侯冶海 ,
  • 杨哪
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  • 1(广东美味鲜调味食品有限公司,广东 中山,528437)
    2(英都斯特(无锡)感应科技有限公司,江苏 无锡,214035)
    3(江南大学 食品学院,江苏 无锡,214122)
工程师(杨哪副研究员为通信作者,E-mail:yangna@jiangnan.edu.cn)

收稿日期: 2021-06-22

  修回日期: 2021-07-05

  网络出版日期: 2022-03-04

基金资助

国家自然基金面上项目(32172353);江苏省优秀青年基金项目(BK20211582)

收起

Effect of static magnetic field on the fermentation process of fish sauce

  • ZHANG Qingyu ,
  • ZHOU Yuyi ,
  • FU Jiangyan ,
  • YANG Jun ,
  • HOU Yehai ,
  • YANG Na
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  • 1(Guangdong Meiweixian Flavoring Foods Co.Ltd.,Zhongshan 528437,China)
    2(INDUC Scientific Co.Ltd.,Wuxi 214035,China)
    3(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-06-22

  Revised date: 2021-07-05

  Online published: 2022-03-04

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摘要

为探究鱼露酿造的新工艺,以淡水鱼下脚料为原料,粉碎成鱼糜与80 g/L盐、沪酿3.042米曲霉制成的酱油曲混合后,在静磁场环境下培养发酵生产鱼露。在不同静磁场环境下40 ℃发酵30 d,通过测定鱼露发酵过程中氨基态氮、总氮、挥发性盐基氮、无盐固形物、总酸、pH值和非酶褐变的变化,分析静磁场环境对鱼露发酵工艺及其品质的影响。静磁场环境下,鱼露发酵过程中各指标均有不同程度的增加。20 mT静磁场环境下,氨基态氮的质量浓度增加81.9%,总氮为对照组的1.83倍;挥发性盐基氮下降65.1%;无盐固形物提高54.9%;有机酸增加,pH下降;美拉德反应加剧;非酶褐变指数增加,静磁场环境下鱼露发酵性能提升。该研究为促进鱼露的生产及品质提升提供了一种新的技术手段。

关键词： 静磁场; 鱼露; 氨基酸; 非酶褐变

本文引用格式

张庆宇 , 周宇益 , 符姜燕 , 杨俊 , 侯冶海 , 杨哪 . 静磁场对发酵鱼露工艺的影响[J]. 食品与发酵工业, 2022 , 48(3) : 186 -190 . DOI: 10.13995/j.cnki.11-1802/ts.028392

Abstract

In order to explore the static magnetic field on fish sauce brewing, the minced freshwater fish scraps were mixed with 80 g/L salt solution and Aspergillus oryzae 3.042 to produce fish sauce under static magnetic field. The effects of static magnetic field on the fermentation process and quality of fish sauce were analyzed by measuring the changes of amino nitrogen, total nitrogen, volatile basic nitrogen, salt free solids, total acid, pH and non-enzymatic browning under different static magnetic fields at 40 ℃ for 30 days. The results showed that the indexes of fish sauce fermentation increased under static magnetic field. At 20 mT, the concentration of amino nitrogen increased by 81.9%, and the total nitrogen concentration was 1.83 times than the control group. Furthermore, the concentration of volatile basic nitrogen decreased by 65.1% and the concentration of salt free solids increased by 54.9%. The concentration of total acid increased and pH decreased. In addition, Maillard reaction and non-enzymatic browning were intensified. The fermentation process of fish sauce was improved under static magnetic field. This study provides a new technical method to promote the production and quality of fish sauce.

Key words： static magnetic field; fish sauce; amino acid; non-enzymatic browning

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