文献类型：期刊文献

中文题名：鱼露的发酵新技术及风味改良研究进展

英文题名：Research progress on new technology for fermentation of fish sauce and improvement of its flavor

作者：吴帅[1];杨锡洪[1];解万翠[1];章超桦[1];丰险[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院

年份：2014

卷号：40

期号：10

起止页码：184

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：广东省水产蛋白改性技术研究团队专项经费项目(2011A020102005);广东海洋大学大学生挑战杯培育项目(2014[5]号)

语种：中文

中文关键词：鱼露;发酵新技术;风味;改良;脱腥

外文关键词：fish sauce, fermentation new technologies, flavor, improvement, deodorization

中文摘要：概述了影响鱼露特征风味的滋味和香气成分,分析了风味的形成机理,针对影响风味的主要因素,介绍了鱼露的传统发酵技术和发酵新技术,并指出了两类发酵技术的特点和不足,探讨了不同发酵技术对鱼露风味的影响,微生物和酶对鱼露风味的改良以及鱼露的脱腥技术,最后对鱼露这一传统发酵调味料的产业化前景做了展望,以期为今后的相关研究提供借鉴。

外文摘要：Research progress on new technology for fermentation of fish sauce and improvement of its flavor. Fish sauce is a kind of natural fermentation seasoning produced with low-value fish, shrimp or fish by-products. Its produc- tion has a long history and tradition because of its delicious taste and nutrition. In this paper, the specific compounds related to the taste and aroma of fish sauce were outlined, and the mechanism of flavor formation was analyzed. The traditional fish sauce fermentation technology and new fermentation technologies were introduced according to the main factors affected the flavor, then the characteristics and shortcomings of these two types of fermentation technologies were pointed out. The effects of different fermentation technologies on fish sauce flavor, the microorganisms and en- zymes improving the flavor of fish sauce and the deodorization of fish sauce were discussed. Finally, the outlook of fish sauce as the industrial fermented seasoning was prospected. We hope it could provide some reference for future re- search.