Comparison on Fish Sauce Made from Hemibarbus with Other Five Products
To explore the differences between home-brewed fish sauce(HG)and commercially available fish sauce products,this paper compares the physicochemical parameters,sensory scores and volatile flavor substances of five commercially available products and home-brewed HG fish sauce.In terms of physico-chemical indexes and sensory scores,the amino acid nitrogen,total acid,total nitrogen content and sensory scores of fish sauce were measured,and the results showed that the contents of amino acid nitrogen,total acid and total nitrogen of HG fish sauce were significantly higher(P＜0.05)than those of the commer-cial fish sauce,the overall taste of HG fish sauce and WL fish sauce was better;in terms of volatile flavor substances,the volatile flavor substances of fish sauces was in the order of HG＞JS＞WL＞JT＞YZ＞SW.By analyzing the odor activity value,it was found that there were 6,3,3,2,4 and 4 kinds of key fla-vor substances in HG,JS,YZ,SW,JT and WL fish sauce,respectively.They were mainly composed of al-dehydes and furans.In brief,HG fish sauce has better quality,more flavor substances and better overall taste than those of the five commercial products.
fish saucequalityvolatile flavor substanceodor activity value
万方数据
维普
