淡水鱼加工下脚料速酿低盐鱼露的工艺研究.pdfVIP

322 2009, Vol. 30, No. 23 食品科学 ※生物工程 侯温甫，黄泽元，汪秀文，胡 烨 (武汉工业学院食品科学与工程学院，湖北武汉 430023) 对利用淡水鱼加工下脚料制备低盐鱼露的速酿工艺进行研究。结果表明低盐淡水鱼露发酵最适条件为：加 盐量8% 、加酶量0.25% 、温度45 ℃、固液比为1:0.75。制得的鱼露产品固形物含量19.43%，游离态含基酸氮含 量0.73g/100ml 。鱼露呈橙红色；透明，无悬浮物和沉淀物；具固有香味，无异臭味；口感咸鲜，入口滑爽。 研究表明，在外加酶和保温的情况下实现了淡水鱼加工下脚料速酿低盐鱼露的目的。 淡水鱼；下脚料；低盐鱼露；快速发酵 Optimal Fermentation during Low-salt Fish Sauce Preparation Using By-products from Fresh Fish Processing HOU Wen-fu ，HUANG Ze-yuan ，WANG Xiu-wen ，HU Ye (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) Abstract：An accelerated fermentation technology was investigated to prepare low-salt fish sauce through by-products from fresh water fish processing as materials. The fermentation condition for preparing low-salt fish sauce was optimized through orthogonal experiments to be 8% salt, 0.25% enzyme, 1:0.75 of solid-liquid ratio and 45 ℃ of fermentation temperature. The prepared salt-low fish sauce under this optimal condition was 19.43% solid residue and 0.73 g/100ml of free amino acids. In addition, orange and transparent, no suspension, no precipitate, natural fragrance and excellent taste were the major characteris- tics of the fish sauce prepared at optimal fermentation condition. Key words ：fresh fish ；by-products ；low salt fish sauce ；accelerated fermentation 中图分类号：TS254 ；TS26 文献标识码：A 文章编号：1002-6630(2009)23-0322-04 现代医学表明，高钠膳食易导致高血压等疾病发 技术的力量。利用低值鱼和水产加工下脚料中残留的蛋 生。在人们对低钠膳食的需求的推动下，各种低钠食 白质资源制备富含氨基酸和多肽的调味品一直是国内外 品应运而生，其中最为典型的为低盐酱油。日本进行 研究的热点[4-6] 。因此，利用微生物发酵和酶工程技术， 的大量实验表明酱油中食盐在9% 对病人食盐摄入量受限 将鱼类加工下脚料加工成营养丰富的低盐度鱼露的工艺 制的人最合适。低盐酱油的食盐含量由传统的 1 4 % ～ 技术研究，可大大提高鱼类加工下脚料的价值，减少 18% 降低到11%～14%[1] ，减盐酱油的食盐含量更低，