盐度和加曲量对罗非鱼片加工废弃物速酿鱼露的影响

Effect of Salinity and the Percentages of Koji on Fish Sauce Fermentation with Wastes after Sliced Talapia Production

对罗非鱼片加工废弃物速酿鱼露的发酵工艺进行了初步研究,从氨基酸态氮、总酸、TVBN、色度、感官5个指标分析了速酿鱼露在不同盐度(4,7,10,13 g/dL)和不同加曲量(质量分数10%、15%、25%、35%)下的发酵状况,综合各指标的影响确定适宜的速酿发酵条件为:7 g/dL盐度和10%的加曲量,在此条件下的鱼露发酵液氨基酸态氮、总酸含量较高、腐败程度低,风味感官评价较好.

This paper is to study fish sauce fermentation technology with wastes after sliced talapia production. The fish sauce fermentation under different salinity（4, 7,10,13） and percentages of koji（10%, 15 %, 25 %, 35%）was investigated in the terms of the changes of amino acid nitrogen, total acid, TVBN, color parameter and sensory evaluation. The optimal fermentation condition was the salinity 7 g/dL and the percentages of koji 10% by considering all the above index. The fish sauce under this condition had high contents of amino acid nitrogen and total acid, little rottenness, good favor and sensory evaluation.