摘要
采用木瓜蛋白酶、风味蛋白酶、复合酶（m（木瓜蛋白酶）：m（风味蛋白酶）=1：1）处理草鱼鱼鳞得到鱼鳞蛋白酶解物，分别添加于鲢鱼鱼丸中，控制鱼丸蛋白质质量分数为12g／100g，测定鱼丸白度、蒸煮损失、凝胶特性以及4℃贮藏条件下感官质量、菌落总数、挥发性盐基氮的质量分数ω（TVB-N）的变化，评价草鱼鱼鳞蛋白酶解液对鲢鱼鱼丸贮藏及品质特性的影响。结果表明：草鱼鱼鳞酶解产物能够降低鱼丸蒸煮损失，维持鱼丸白度、弹性和硬度。在贮藏期间，添加鱼鳞蛋白酶解物组鱼丸感官评分高于对照组，而菌落总数和ω（TVB-N）显著低于对照组（P〈0．05），鱼鳞蛋白酶解物具有较好的抑茵作用，能够延长鱼丸保质期，其中木瓜蛋白酶效果最好，与对照组相比可延长鱼丸4℃下贮藏时间2～4d。
Grass carp （Ctenopharynodon idellus） scales were hydrolysed using papain, tlavourzyme and complex enzyme（ rn （papain）： m （flavourzyme = 1 ： 1 ））, respectively. The effects of scales protein hydrolysates as biopreservative for fish-balls preservation were evaluated by comparing these two treatments, fish-ball added scales protein hydrolysates and an untreated control. The quality of fish-balls was assessed with whiteness, water loss, gel properties（ hardness springiness）, sensory quality, total viable counts and total volatile basic nitrogen w （TVB-N） during storage at 4 ℃. The results indicated that the grass carp scales protein hydrolysates could decrease the water loss,maintain the whiteness, hardness and springiness of fish-balls. During storage, the sensory scores of fish-balls added grass carp fish scales protein hydrolysates were higher than control groups,while the total bacteria counts and w （TVB-N） were lower than control groups significantly （P〈0. 05）. It suggested that grass carp scales protein hydrolysates had a good antibacterial property and could extend the shelf life of fish-balls. Among the three kinds of protein hydrolysates, papain hydrolysates was the most effective, which could significantly prolong the shelf life of fish- balls for 2-4 d.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2013年第6期164-169,共6页
Journal of China Agricultural University
基金
现代农业产业技术体系建设专项资金资助(CARS-46)
关键词
鲢鱼
草鱼
酶解产物
鱼丸
保藏
理化特性
sliver carp
grass carpi protein hydrolysate
fish-ball
preservatien
physicochemica[ properties
