5种市售鱼酱油品质特性及其矿物质含量的分析比较
PDF下载 (357)王秀娟1,白政泽1,翁佩芳1*,周小敏2,高志中2,吴祖芳1,张 鑫1.5种市售鱼酱油品质特性及其矿物质含量的分析比较[J].宁波大学学报(理工版),2017,30(1):52-58.DOI:
WANG Xiu-juan1,BAI Zheng-ze1,WENG Pei-fang1*,ZHOU Xiao-min2,GAO Zhi-zhong2,WU Zu-fang1,ZHANG Xin1.Analysis and comparison of quality characteristics and mineral content of five commercial fish sauce samples[J].Journal of Ningbo University(Natural Science & Engineering Edition),2017,30(1):52-58.DOI:
| Title: | Analysis and comparison of quality characteristics and mineral content of five commercial fish sauce samples |
| 作者: | 王秀娟1, 白政泽1, 翁佩芳1*, 周小敏2, 高志中2, 吴祖芳1, 张 鑫1 |
| Author(s): | WANG Xiu-juan1, BAI Zheng-ze1, WENG Pei-fang1*, ZHOU Xiao-min2, GAO Zhi-zhong2, WU Zu-fang1, ZHANG Xin1 |
| 关键词: | 鱼酱油; 理化性质; 感官评价; 游离氨基酸; 矿物质 |
| Keywords: | fish sauce; physicochemical properties; sensory evaluation; free amino acid; mineral |
| 分类号: | TS264.2 |
| 文献标识码: | A |
| 摘要: | 为了更好地了解传统发酵鱼酱油的品质特性, 对国内市售的5种不同产地的传统发酵原味鱼酱油的理化、感官特性、游离氨基酸以及矿物质含量进行了分析比较. 结果表明, 鱼酱油含盐量均偏高; 总酸含量为0.49~1.50g•100mL-1; 总可溶性氮含量差异较大, 舟山鱼酱油最高, 达4.86g•100mL-1, 东莞鱼酱油最低, 为1.06g•100mL-1; 氨基酸态氮含量差异较小, 除东莞鱼酱油含量为0.52g•100mL-1外, 其余4种均在1.00g•100mL-1左右; 5种鱼酱油中游离氨基酸种类及含量差异显著, 其中舟山鱼酱油氨基酸总量最高, 达39.07mg•mL-1, 且种类丰富, 而东莞鱼酱油氨基酸总量仅为3.25mg•mL-1; 可溶性无盐固形物含量具有显著性差异, 舟山鱼酱油高达16.10 g•100mL-1, 东莞鱼酱油低至4.15g•100mL-1. 此外, 鱼酱油中含有较高的钾、镁、钙和磷元素, 还含有铁、铜、锰、铬和镍5种重要的微量元素. 综合分析结果认为舟山鱼酱油的品质最佳. |
| Abstract: | To investigate the quality characteristics of traditional fermented fish sauce, the physical and chemical properties, sensory properties, free amino acids and mineral contents of five samples representing the different domestic products of traditional fermented fish sauce are tested and analyzed in this study. The results indicate that the salt content of fish sauce is high. The total acid content lies in the range of 0.49-1.50g·100mL-1, and total soluble nitrogen content varies depending on the cases, which may reach up to 4.86 g·100mL-1 for Zhoushan sample, down to a minimum of 1.06 g·100mL-1 for Dongguan sample. Small variations are noted in amino nitrogen content. Except for the content of 0.52g·100mL-1 from Dongguan sample, all the rest four are found at around 1.00 g·100mL-1. Differences of the species and contents of free amino acids in these kinds of fish sauce are noteworthy, where the content of total amino acids in the Zhoushan fish sauce reaches the highest level of 39.07 mg·mL-1 with a large diversity of the species; whereas the content of total amino acids of Dongguan fish sauce is noted for being only 3.25 mg·mL-1. In addition, fish sauce contains high potassium, magnesium, calcium and phosphorus elements, as well as important trace elements such as iron, copper, manganese, chromium and nickel. Zhoushan fish sauce is ranked at the top on the quality list based on the results from this investigation |
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| 备注/Memo: | 收稿日期: 2016?03?16. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家级星火计划（2015GA700089）; 浙江省重中之重学科开放基金（XKZSC1535）. 第一作者: 王秀娟（1989－）, 女, 山东济宁人, 在读硕士研究生, 主要研究方向: 水产品加工与高值化利用. E-mail: wangxiujuansd@163.com *通信作者: 翁佩芳（1963－）, 女, 浙江舟山人, 教授, 主要研究方向: 水产品加工与高值化利用. E-mail: weng-pf@163.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
