静磁场对发酵鱼露工艺的影响

为探究鱼露酿造的新工艺,以淡水鱼下脚料为原料,粉碎成鱼糜与80 g/L盐、沪酿3.042米曲霉制成的酱油曲混合后,在静磁场环境下培养发酵生产鱼露.在不同静磁场环境下40℃发酵30 d,通过测定鱼露发酵过程中氨基态氮、总氮、挥发性盐基氮、无盐固形物、总酸、pH值和非酶褐变的变化,分析静磁场环境对鱼露发酵工艺及其品质的影响...

Effect of static magnetic field on the fermentation process of fish sauce

In order to explore the static magnetic field on fish sauce brewing,the minced freshwater fish scraps were mixed with 80 g/L salt solution and Aspergillus oryzae 3.042 to produce fish sauce under static magnetic field.The effects of static magnetic field on the fermentation process and quality of fish sauce were analyzed by measuring the changes of amino nitrogen,total nitrogen,volatile basic nitrogen,salt free solids,total acid,pH and non-enzymatic browning under different static magnetic fields at 40℃for 30 days.The results showed that the indexes of fish sauce fermentation increased under static magnetic field.At 20 mT,the concentration of amino nitrogen increased by 81.9%,and the total nitrogen concentration was 1.83 times than the control group.Furthermore,the concentration of volatile basic nitrogen decreased by 65.1%and the concentration of salt free solids increased by 54.9%.The concentration of total acid increased and pH decreased.In addition,Maillard reaction and non-enzymatic browning were intensified.The fermentation process of fish sauce was improved under static magnetic field.This study provides a new technical method to promote the production and quality of fish sauce.