魚露風味品質變化規(guī)律及改良技術的研究進展

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摘要：魚露是由低值魚蝦或者水產加工下腳料制得的發(fā)酵調味品，其獨特風味備受人們喜愛。文章主要闡述了魚露的原料種類、產地、微生物動態(tài)變化以及酶對風味形成的影響，并對魚露發(fā)酵過程中風味成分的變化規(guī)律，以及近年來的魚露風味改良技術進行了綜述，旨在為魚露的工藝優(yōu)化和風味改良提供理論依據和實際指導。

關鍵詞：魚露；風味；品質；發(fā)酵工藝

中圖分類號：TS254.55文獻標志碼：A文章編號：1000-9973（2023）03-0216-05

Abstract： Fish sauce is a kind of fermented condiment made from low-value fish and shrimp or aquatic product processing waste， which is loved by people for its unique flavor. In this paper， the effects of the material type， place of origin， dynamic change of microorganism and enzyme on the flavor formation of fish sauce are expounded， and the change rule of flavor components during the fermentation of fish sauce and the flavor improvement technology of fish sauce in recent years are reviewed， aiming to provide a theoretical basis and practical guidance for the process optimization and flavor improvement of fish sauce.

Key words：  fish sauce; flavor; quality; fermentation process

基金項目：黑龍江省“百千萬”工程科技重大專項課題（2019ZX07B02-4）

作者簡介：韓冰（1979－），女，教授，博士，研究方向：農產品加工及生物化學。（剩余12054字）