KHẢO SÁT SỰ BIẾN ĐỔI HOÁ LÝ TRONG QUÁ TRÌNH Ủ CHƯỢP CÁ CƠM

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Tác giả: Nguyễn Văn Hiếu

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm 2019

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Bộ sưu tập: Metadata

ID: 398938

Thêm vào giỏ Liên kết toàn văn

Cá cơm tươi trộn với muối theo tỷ lệ cá/muối là 3/1 (w/w). Sau đó ủ lên men với thời gian 8 tháng. Kết quả xem xét sự biến đổi hàm lượng nitơ tổng, nitơ bazơ, màu sắc, nitơ amoniac, acid, NaCl của dung dịch tạo thành từ quá trình lên men cá, muối. Về hàm lượng nitơ tổng, tháng thứ 1 là 9,75 ± 0,71 g/L, tăng cho đến tháng thứ 5, đạt 33,08 ± 0,81 g/L (p ≤ 0,05), từ tháng thứ 6-8 sự tăng giảm nitơ tổng không đáng kể (p >
0,05). Hàm lượng các nitơ bazơ bay hơi hình thành từ tháng thứ 1-5 tăng và đạt 156,61 ± 3,64 mg/100 mL (p ≤ 0,05), từ tháng thứ 6-8 tăng không đáng kể (p >
0,05). Màu sắc của dung dịch thu được khi lên men, theo thời gian chế biến màu sẽ tối dần. Cụ thể, tháng thứ 1 màu của dung dịch là màu đỏ, Lû = 98,05 ± 0,12, aû = - 3,32 ± 0,63, bû = 3,50 ± 0,26. Đến tháng thứ 8 dung dịch chuyển sang màu nâu, Lû = 65,73 ± 0,95, aû = - 1,25 ± 0,23, bû = 70,05 ± 0,11. Hàm lượng nitơ amoniac tháng thứ 1 là 4,93 ± 0,22 g/L, từ tháng thứ 2-8 tăng không đáng kể (p >
0,05). Hàm lượng acid tháng thứ 1 là 3,35 ± 0,32 g/L, tăng cho đến tháng thứ 4 và đạt 6,41 ± 0,15 g/L (p 0,05). Hàm lượng NaCl ở tháng thứ 1 là 240,11 ± 0,23g/L, từ tháng thứ 2-8 hàm lượng NaCl tăng (p, Tóm tắt tiếng anh, Fresh anchovy and salt, mixed at a ratio of 3:1 (V/V) were fermented for 8 months. The experimental results showed that the total nitrogen content was 9.75 ± 0.71 g/L after one month of fermentation, increased to 33.08 ± 0.81 g/L in the 5th month (p ≤ 0.05) and relatively unchanged between 6th and 8th months (p >
0.05). The volatilebasicnitrogen content appeared from the 1st to the 5th months and reached to 156.61 ± 3.64 mg/100mL (p ≤ 0.05), but increased slowly during the period from 6th to 8th months (p >
0.05). The color of the product in the 1st month was red (Lû = 98.05 ± 0.12, aû = - 3.32 ± 0.63, bû = 3.50 ± 0.26) and changed into brown in the 8th month (Lû = 65.73 ± 0.95, aû = - 1.25 ± 0.23, bû = 70.05 ± 0.11). The amoniac nitrogen content was 4.93 ± 0.22 g/L and relatively unchanged between 2th and 8th months (p >
0.05). The volatileamoniacnitrogen content appeared from the 1st to the 4th months and reached to 6.41 ± 0.15 g/L (p 0.05). The volatile NaCl content appeared from the 1st to the 8th months and reached to 265.15 ± 0.88 g/L (p ≤ 0.05). Keywords: Fish sauce, total nitrogen, volatile based-nitrogen, fish sauce colour.

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