摘要
研究了脱脂对鲢鱼肉酶解产物的品质和抗氧化活性的影响。与未脱脂的水解产物相比,脱脂鲢鱼肉的酶解产物的水解度略有下降;胰蛋白酶酶解产物(简称DSH)的脂肪、灰分含量显著下降。鱼肉脱脂后,其蛋白水解产物的腥味大大下降。未脱脂鱼肉的胰蛋白酶水解产物(简称SH)的L*值下降,a*值、b*值增加;经过7个月保藏后发现,SH呈现黄褐色,而DSH基本保持乳黄色的外观。DSH具有较高的抑制脂肪酸氧化和清除羟基自由基活性。
In this paper, effects of defatting on quality and antioxidant properties of the protein hydrlysate of silver carp meat were investigated. The degree of hydrolysis of defatted silver carp meat with papain and trypsin decreased, and the contents of ash and fat were also decreased compared to that of silver carp meat. The L＊ value of protein hydrolysate of defatted silver carp meat was higher whereas a＊ , b＊ value were lower than that of silver carp meat, respectively. After storage for 7 months, the color of protein hydrolysate of defatted silver carp mince changed a little, but protein hydrolysate of defatted silver carp mince was brown. Furthermore, the inhibition of lipid peroxidaton and hydroxyl radical-scavenging activity of protein hydrolysate of defatted silver carp meat was higher than that of silver carp meat. The results showed that the defatting of silver carp could generate better quality protein hydrolysate with higher antioxidant activity.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期20-23,共4页
Food and Fermentation Industries
关键词
脱脂
酶解
鲢鱼
抗氧化
defatting, hydrolysis, silver carp,antioxidant
