鱼露及加工技术研究进展

Advance in Fish Sauce and Process Technology

介绍了鱼露发酵生产的基本情况,并从安全性、生物活性、风味以及快速发酵生产工艺4个方面说明发酵法生产鱼露的研究进展;特别说明了鱼露中存在致癌性前体成分———亚硝基化合物以及多种生物活性成分;介绍了目前对鱼露中挥发性成分和非挥性成分风味成分的鉴定研究情况,指出了快速发酵工艺给鱼露风味带来的负面影响。

Some current research of safety, bioactivity, flavor and rapid process technology on fish sauce were reviewed. Identification of volatile compounds and non - volatile compounds that are thought to be major contributors to fish sauce flavor were introduced, and the negative effect on flavor in rapid processing were pointed out. N- nitroso compounds （NOC） that had been studied in connection with human cancer and some bioactivity compound in fermented fish sauce were emphasized.