淡水鱼加工副产物新鲜度对速酿鱼露品质的影响

Research on Effect of Freshwater Fish Byproducts Freshness on Quality of Rapid-fermented Fish Sauce

以淡水鱼加工副产物为原料,经过不同条件的储藏后得到不同新鲜度的副产物,分别接种米曲霉后置35℃发酵30 d制备鱼露。对副产物和鱼露的理化特性进行评价,结果表明,副产物经储藏后品质发生不同程度的变化:常温储藏4 h后,副产物的p H值、挥发性盐基氮(TVB-N)、硫代巴比妥酸及菌落总数均比冰藏和冻藏副产物的相关指标高,而冰藏8 h副产物的相关指标则高于冰藏4 h副产物的指标;以常温储藏4 h的副产物为原料发酵所得的鱼露,其氨基酸态氮、总可溶性氮含量最高,然而其TVB-N和三甲胺含量也最高;以冰藏4 h的副产物为原料发酵所得鱼露的生物胺总量和组胺含量最高。副产物经常温4 h储藏后其理化特性发生了一定改变,但并未对鱼露的整体品质产生显著的不良影响,因此,淡水鱼加工副产物在常温储藏4 h以下可以用于速酿鱼露的发酵。

The freshwater fish byproducts were stored under different conditions to obtain materials with different degree of freshness. Then Aspergillus oryzae koji was inoculated into byproducts to fish sauce fer-mentation at 35 ℃ for 30 days. The biochemical properties of fish sauce and byproducts were evaluated. The results indicated that changes in biochemical properties occurred during the storage of freshwater fish byproducts. The pH, total volatile base nitrogen （TVB-N） , thiobarbituric acid （TBA） and total viable counts （ TVC） in byproducts stored under the room temperature for 4 hours were higher than that under ice and frozen storage, while the pH, TVB-N, TBA, and TVC content in byproducts under ice storage for 8 hours were increased compared with byproducts under ice storage for 4 hours. After fish sauce fermenta-tion ,the content of amino nitrogen and TSN in fish sauce made with byproducts stored under the room temperature for 4 hours were the highest while the content of TVB-N and trimethylamine were also higher. The content of total biogenic amines and histamine were highest in fish sauce made from byproducts stored under temperature for 4 hours. The byproducts did undergo biochemical changes under different storage conditions, however, there was no significant bad impact on the overall properties of fermented fish sauce. Thus, freshwater fish byproducts stored at the room temperature for less than 4 hours was available for the fish sauce fermentation.