温度对加曲速酿低盐鱼露性质的影响
详细信息Effects of temperature on the properties of the low-salt fish sauce fermented by adding koji
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摘要: 以蓝圆鲹为原料,添加酱油曲制备低盐鱼露,考察了恒温发酵温度和变温分段发酵对低盐鱼露性质的影响。在发酵过程中,20℃和40℃恒温发酵可以使酱醅pH稳定在5.2～5.5,但在30℃下经过90d发酵后酱醅的pH逐渐上升并接近6,导致鱼露的挥发性盐基氮（TVB-N）含量最多,表明加曲速酿鱼露的发酵不适合在30℃下进行。然而,20℃低温发酵鱼露中的氨基酸态氮（AA-N）和可溶性总氮（TS-N）的含量都较低,40℃发酵的鱼露含有一定的苦味。当利用先低温后高温分段发酵方式制备低盐鱼露时,不仅可以提高鱼露的AA-N和TS-N的含量,而且可以降低TVB-N含量。游离氨基酸组成分析和感官评价结果表明,分段发酵还可以改良加曲速酿鱼露的品质。Abstract: The effects of constant temperature and oscillatory temperature on the properties of low-salt fish sauce prepared from mackerel (decapterus maruadsi) by adding koji were investigated. When fish sauce was prepared at constant temperature of 20℃ or 40℃, the pH of fish sauce mash was remained at 5. 2 ~ 5. 5 during fermentation. On the other hand, the pH of fish sauce mash reached up to 6 during 90 days of fermentation at 30℃, resulting in highest total volatile basic nitrogen content (TVB-N) of fish sauce production, suggesting that 30℃ was not suitable for preparing low-salt fish sauce fermented by adding koji. However, the lower amino-acid nitrogen content (AA-N) and total soluble nitrogen content (TS-N) were observed in the fish sauce production prepared at 20℃, while a slight bitterness was found in that of 40℃. When the fermentation temperature was controlled at 20℃ in the initial 30 days of fermentation stage, 30℃ in the 30 days of second stage, 40℃ in the 30 days of last stage, not only the AA-N and TS-N of fish sauce production were increased, but also the TVB-N of fish sauce production was decreased. Based on the analysis of free amino acid compositions and sensory evaluation, it was revealed that the quality of fish sauce production could also be improved by the subsection fermentation process.
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