| 以虾头虾壳为原料酿制虾油的影响因素研究 |
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| 引用本文： | 冯滢滢,段杉.以虾头虾壳为原料酿制虾油的影响因素研究[J].中国调味品,2012(5):47-51. |
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| 作者姓名： | 冯滢滢 段杉 |
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| 作者单位： | 1. 华南农业大学食品学院,广州 510642;阳江万事达海洋食品有限公司,广州 510642
2. 华南农业大学食品学院,广州,510642 |
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| 基金项目： | 广东省海洋与渔业局2010年海洋渔业科技推广专项“水产加工废弃物的高值化综合利用及产业化研究”(A201005I03) |
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| 摘 要： | 文章以虾头虾壳为原料酿制虾油,采用感官评定、氨态氮( AAN)、三氯乙酸可溶性氮(TCA-N)、挥发性盐基氮(TVBN)等指标,研究温度、食盐浓度、酿制过程中pH值控制对虾油酿制的影响.研究结果表明:温度和食盐浓度太高和太低均不利于提高虾油的酿制速度和品质,偏碱性的酿制环境比偏酸性的酿制环境有利于提高虾油的酿制速度和品质,其中20％食盐浓度,酿制过程中控制pH8.0,酿制温度45℃有利于虾油酿制.
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| 关 键 词： | 虾头虾壳 酿制 虾油 影响因素 |
Factors influencing the fermentation of shrimp sauce using shrimp waste as raw material |
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| FENG Ying-ying
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DUAN Shan.Factors influencing the fermentation of shrimp sauce using shrimp waste as raw material[J].China Condiment,2012(5):47-51. |
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| Authors: | FENG Ying-ying DUAN Shan |
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| Affiliation: | 1(1.College of Food Science,South China Agricultural University,Guangzhou 510642,China; 2.Yangjiang Wanshida Seafood Co.,Ltd.,Guangzhou 510642,China) |
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| Abstract: | In this paper,sensory evaluation and free amino acid nitrogen(AAN),trichloroacetic acid soluble nitrogen(TCA-N),volatile basic nitrogen(TVBN) and other indicators were used to evaluate the effect of temperature,salt concentration,pH control on fermentation of shrimp sauce using shrimp waste as raw material.The results showed that lower or higher temperature and lower or higher salt concentration had undesirable impact on fermentation speed and the quality of shrimp sauce.Slightly basic environment improved the fermentation speed and quality of shrimp sauce;while the acidic environment didn’t.Fermentation at 45 ℃,controlling pH 8.0 in the fermentation process,and keeping the salt concentration at 20% promoted the fermentation of shrimp sauce. |
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| Keywords: | shrimp waste fermentation shrimp sauce influencing factors |
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