文献类型： 外文期刊

作者： Qi Ningli ¹ ; Gong Xiao ² ; Yuan Xiaoli ³ ; Liu Yangyang ² ; Zhu Yiting ⁴ ;

作者机构： 1.Chinese Acad Trop Agr Sci, Ctr Food Qual Supervis & Testing, Minist Agr, Zhanjiang, Peoples R China

2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang, Peoples R China

3.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Zhanjiang, Peoples R China

4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Peoples R China

关键词： Jianghong yulu;flavor development;amino acids;biogenic amines;quality controlling

期刊名称：PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON CHEMICAL, MATERIAL AND FOOD ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 22 卷

页码：

收录情况： SCI

摘要： 1. Objective: Jianghong yulu is a traditional seasoning produced through the salting and fermentation of fresh Harengula Zunasi Bleeker in Suixi, South of Guangdong in China. The manufacturing process is quite complex, including two stages, namely brining and spontaneous fermentation. In this work, the physicochemical properties were studied. 2. Methods. Amino acids and biogenic amines as the most important precursors of flavor development in Jianghong yulu were analyzed using chromatographic methods. 3. Results: One-way ANOVA analysis showed that the type and content of amino acids has undergone significant changes during the natural process. 4. Conclusion: The results are effective for better understanding the flavor formation and quality controlling of traditional Chinese fermented foods.