鲢及其加工废弃物发酵鱼露的比较

本研究分别以鲢全鱼及鲢鱼糜加工中的废弃物为原料发酵鱼露。测定了发酵过程中ｐＨ１Ｔ－ＶＢＮ以及氨基酸的变化情况,分析了产品的理化成份并比较了氨基酸组成。结果表明,以鲢全鱼和废弃物发酵鱼露过程中ｐＨ、Ｔ－ＶＢＮ以及氨基酸总量的变化情况基本相同。产品的感官评价结果无显著差异;全鱼发酵产品的氨基氮、总氮比由废弃物发酵的产品高,但是后者的氨基酸转化率、脂肪、红色指数以及呈鲜味的氨基酸占氨基酸总量的比例比前者高。

Comparison of fish sauces fermented from silver carp and its waste in production

Fish sauce, a nourishing condiment, was usually fermented from marine fish. In this research silver carp and its waste in surimi processing were used as raw material for fermentation. The changes of pH value, T VBN and amino acids during the fermentation were investigated. The composition in products was analyzed and the components of amino acids in the products were compared. The result showed that pH value, T-VBN and the change tendency of amino acid were familiar. The sensory evaluation of products made from silver carp and waste had not big difference. The amino nitrogen and total nitrogen in fish sauce fermented from waste were less than those fermented from silver carp. However, the translation ratio of amino acid, fat, red index and the quotient of the components of amino acid that have delicious taste in the former were higher than the latter.