文章摘要
张雪花,陈有容,齐凤兰,陈舜胜,内田晴,福田裕.鲢及其加工废弃物发酵鱼露的比较[J].上海海洋大学学报,2000,(3):226-230
鲢及其加工废弃物发酵鱼露的比较
Comparison of fish sauces fermented from silver carp and its waste in production
  修订日期:2000-04-25
DOI:
中文关键词: 鱼露 全鱼 废弃物 鲢 发酵
英文关键词: fish sauce,whole fish,waste,temperature
基金项目:上海水产大学与日本国际农林水产业研究中心合作研究项目"中国淡水渔业资源利用技术开发”的组成部分.
张雪花  陈有容  齐凤兰  陈舜胜  内田晴  福田裕
[1]上海水产大学食品学院,上海 [2]日本国际农林水产业研究中心,日本
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中文摘要:
      本研究分别以鲢全鱼及鲢鱼糜加工中的废弃物为原料发酵鱼露。测定了发酵过程中pH1T-VBN以及氨基酸的变化情况,分析了产品的理化成份并比较了氨基酸组成。结果表明,以鲢全鱼和废弃物发酵鱼露过程中pH、T-VBN以及氨基酸总量的变化情况基本相同。产品的感官评价结果无显著差异;全鱼发酵产品的氨基氮、总氮比由废弃物发酵的产品高,但是后者的氨基酸转化率、脂肪、红色指数以及呈鲜味的氨基酸占氨基酸总量的比例比前者高。
英文摘要:
      Fish sauce, a nourishing condiment, was usually fermented from marine fish. In this research silver carp and its waste in surimi processing were used as raw material for fermentation. The changes of pH value, T VBN and amino acids during the fermentation were investigated. The composition in products was analyzed and the components of amino acids in the products were compared. The result showed that pH value, T-VBN and the change tendency of amino acid were familiar. The sensory evaluation of products made from silver carp and waste had not big difference. The amino nitrogen and total nitrogen in fish sauce fermented from waste were less than those fermented from silver carp. However, the translation ratio of amino acid, fat, red index and the quotient of the components of amino acid that have delicious taste in the former were higher than the latter.
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