稀醪低盐发酵鳀鱼鱼露工艺优化及其特征分析

Fermentation Process Optimization and Characteristics of Anchovy Sauce

研究旨在有效利用低值鱼虾及其下脚料,探讨大规模生产品质优良鱼露的可行方法。在单因素实验的基础上采用正交实验设计优化稀醪低盐快速发酵生产工艺,并对产品理化指标和风味特征进行分析测定。正交实验结果表明,影响鱼露发酵进程的因素排序为米曲与红曲的比例>加盐量>加曲量。优化后的工艺确定为鱼糜稀醪加曲量15%,米曲和红曲的比例为4:1,40℃条件下发酵20天。分析产品的理化性质表明,鱼露氨基氮含量为0.92 g/100 mL,总氮含量为1.26 g/100 mL,盐分含量为15.21%,游离氨基酸总含量为53.98 mg/100 mL,达到市售一级鱼露的营养标准。GC-MS分析鱼露中挥发性风味成分有85种,主要为醇类、醛类、酯类及含氮化合物。该生产工艺不仅保证了鱼露的营养价值和主要风味特征,还大大缩短了生产时间,为鱼露的工业化生产提供了可供选择的途径,同时也为鳀鱼的利用增值提供了一条新途径。

The feasibility of diluted mash fermentation technology with lower salt was evaluated for producing qualified fish sauce on a large scale and improving additional value of fish and shrimp and their leftovers. An orthogonal experiment was designed to optimize the fermentation process for production of anchovy sauce based on the single factor experiments, and the quality of anchovy sauce was evaluated. The results showed that the factors affecting the fermentation process of anchovy sauce consecutively included the ratio of rice kojito red koji, the percentage of salt as well as the percentage of the mixed koji. The optimum parameters were asfollows： 15% of mixed koji, the ratio of rice koji to red koji of 4：1, fermentation period of 20 d at 40℃. The resultsshowed that the content of amino nitrogen（AN） and total nitrogen（TN） in anchovy sauce was 0.92 g/100 mL and1.26 g/100 mL, respectively. The salt content reduced to 15.21%, and the total content of free amino acidsamounted to 53.98 mg/100 mL, which met the first grade standard of fish sauce. GC-MS analysis showed that 85 volatile compounds were detected in the product, including alcohols, aldehydes, esters and nitrogen-containing compounds. In summary, this technology not only shortens the fermentation period, but maintainsgood flavor and nutrients, so it is an alternative method for fish sauce production on a large scale. In addition, it provides a new approach for improving the additional value of anchovy.