钱小丽

• 1:江苏旅游职业学院烹饪科技学院

摘要(Abstract)：

从游离氨基酸的含量和种类分析,谷氨酸、丙氨酸、苯丙氨酸、缬氨酸是河鲀发酵鱼酱的主要呈鲜氨基酸。比较不同接菌方式,无论是游离氨基酸总量,还是呈鲜味氨基酸含量,均表现出复合菌发酵组优于单菌种发酵组,接菌发酵组较未接菌自然发酵组成效更优。

关键词(KeyWords)： 河鲀;发酵鱼酱;游离氨基酸

Abstract:

Keywords:

基金项目(Foundation): 四川省高等学校重点实验室开放基金项目(PRKX2020Z22)

作者(Author): 钱小丽

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