鱼酱油国外研究进展

【摘要】 鱼酱油是东南亚国家的传统鱼类发酵产品,本文分别从鱼酱油的生化特性、鱼酱油发酵的微生物特性、鱼酱油的功能特性及加快鱼酱油发酵生产等几个方面对鱼酱油的研究报道进行了综述,对鱼酱油中的风味物质的产生机理、微生物种类的变化以及加快鱼酱油发酵的方法等方面进行了详细的介绍,对未来鱼酱油的发展趋势进行了预测。更多还原

【Abstract】 Fish sauce is a traditional fermented fish product in southeast countries.This paper summarized lots of research reports about fish sauce in overseas.It include mainly biochemical properties ,microbiology properties,functional properties and methods of improving fish sauce fermentation etc.In addition,it introduced particularly the mechanism of producing flavor matter,the variety of microbiology species during fish sauce fermentation and the methods of accelerating fish sauce fermentation.It also forecast the development trend of fish sauce in the future.更多还原