鱼露特征香气及增香微生物研究进展
鱼露风味浓郁、独特, 是部分地区传统调味品。传统鱼露发酵周期过长及含盐量太高限制其发展; 但低盐、速酿鱼露存在香气不足的缺陷。通过添加增香微生物加快鱼露香气形成或改善鱼露香气是提高鱼露品质的重要方法。本文综述了鱼露香气物质常用的检测、鉴定方法, 归纳获得21 种鱼露中最主要的特征香气物质, 总结了10 株改善鱼露香气的微生物, 基于微生物氨基酸代谢途径, 分析了鱼露部分特征香气物质产生机制, 以期为鱼露品质改善提供参考。
Fish sauce is rich in flavor, unique, which is part of the traditional seasoning. The fermentation cycle of fish sauce is too long and the salt content is too high to limit its development. However, low salt and quick-brewed fish show the deficiency of aroma. It is an important method to improve the quality of fish sauce by adding themicroorganism to accelerate the formation of fish sauce and improve the aroma of fish sauce. This paper reviewed the methods of detection and identification of aroma substances in fish sauce, summarized the main characteristic aroma substances of 21 species in fish sauce, conclude a total of 10 microorganisms that improved the aroma of fish sauce.Based on the metabolic pathway of microbial amino acids, this article also analyzed the formation mechanism of thecharacteristic aroma of fish sauce, in order to provide reference for the studying of quality improvement for fish sauce.
标题：鱼露特征香气及增香微生物研究进展
英文标题：Research progress in the fish sauce aroma and microorganism of aroma modification
作者：
贺海翔# 湖南宏兴隆湘莲食品有限公司
徐莉娜# 食品科学与工程学院
付湘晋 食品科学与工程学院
吴跃 食品科学与工程学院
张琳 食品科学与工程学院
丁玉琴 食品科学与工程学院
中文关键词:鱼露,香气活性物质,微生物,氨基酸代谢,
英文关键词:fish sauce,aroma active compounds,microorganism,amino acid metabolism,
发表日期：2018-01-26
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