不同速酿工艺生产鱼露的非挥发性成分比较

Comparison of Non-volatile Components of Fish Sauces Prepared with Different Fast Fermentation Processes

以海鱼为原料,采用酶解鱼与豆粕大曲混合发酵(E-SFS)、酶解鱼与花生粕大曲混合发酵(E-PFS)、整鱼与豆粕大曲混合发酵(SFS)、整鱼与花生粕大曲混合发酵(PFS)4种快速酿造工艺进行对比,探究不同工艺对鱼露成品的非挥发性成分以及感官属性的影响。实验结果表明,4个样品中可溶性无盐固形物、总氮、脂肪含量具有显著性差异(p<0.05),其高低顺序为E-SFS>E-PFS>PFS>SFS,同时,样品中总氮含量均达到鱼露商业一级标准。根据氨基酸分析结果,E-SFS的游离氨基酸总量最高,其中呈鲜味氨基酸在E-SFS和E-PFS中的比例最高,而SFS和PFS中苦味氨基酸比例最高。样品的感官品质与其非挥发性成分中各物质的相互协调和作用密切相关,由感官评定结果显示,E-SFS的鲜味最强,而PFS鱼腥味最重,但是整体可接受度最高。

Sea fish was used as raw material in four fast fermentation processes, including enzymatically hydrolyzed fish with a mixture of soybean meal and koji（E-SFS）, enzymatically hydrolyzed fish with a mixture of peanut meal and koji（E-PFS）, whole fish with a mixture of soybean meal and koji（SFS）, and whole fish with a mixture of peanut meal and koji（PFS）. The effects of the different processes on the non-volatile components and sensory properties of fish sauce were investigated. The results showed that the contents of non-salt soluble solids, total nitrogen, and crude fat were significantly different（p 0.05）among the four samples, with the values being in the following order： E-SFS E-PFS PFS SFS. The content of total nitrogen in all samples met the first-grade requirement for commercial fish sauce. Analysis of free amino acids（FAAs） showed that the highest amount of total FAAs was found in E-SFS, the highest proportion of umami FAAs was found in E-SFS and E-PFS, and the highest proportion of bitter FAAs was found in in SFS and PFS. The sensory quality of the samples was closely related to the interactions among the non-volatile components of each substance. The sensory evaluation revealed that E-SFS had the strongest umami flavor, while PFS exhibited the strongest fishy smell, but with the highest overall acceptability.