Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce

被引：97

作者：

Jiang, Jin-Jin ^{[1
]}

Zeng, Qlng-Xiao ^{[1
]}

Zhu, Zhi-Wei ^{[1
]}

Zhang, Li-Yan ^{[1
]}

机构：

[1] S China Univ Technol, Sch Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 04期

关键词：

Yu-lu; traditional fermenation; fish sauce; anchovy;

D O I：

10.1016/j.foodchem.2007.03.024

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The production of 'Yu-lu', a Chinese traditional fermented fish sauce. was replicated in the laboratory with little adaption in order to study the chemical. microorganism and sensory changes associated with the process. Yu-lu was made by incubating mixtures of small anchovies and 30% salt (salt/fish. w/w) at 30 +/- 5 degrees C for 180 days. then rising the incubation temperature to 50 degrees C for 7 days. Changes in total soluble nitrogen (TSN). TCA (trichloroacetic acid) soluble peptides. formaldehyde nitrogen, total acid. total volatile base nitrogen (TVB-N). trimethylamine nitrogen (TMA-N), composition of amino acid, the non-enzymatic browning index and total plate counts of Yu-lu were observed. TSN, formaldehyde nitrogen, TCA soluble peptides, total titratable acid and non-enzymatic browning index increased throughout the fermentation period. Glutamic acid, lysine. leucine and valine were prominent in Yu-lu. The results from QDA test showed that incubation after 180 days for a week can accelerate the flavor formation of Yu-lu. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1629 / 1634

页数：6

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