摘要
以罗非鱼鱼皮为原料,测定了其基本成分,并通过单因素试验考察了碱液浓度、碱液浸泡时间、酸液浓度及熬胶温度对鱼皮明胶得率的影响,然后利用正交试验确定了最佳提取工艺条件,最后通过质构仪、黏度仪对其TPA、凝胶强度和黏度进行测定。结果表明,罗非鱼皮中水分含量为10.97%±0.18%,灰分含量为0.74%±0.08%,脂肪含量为3.89%±0.26%,粗蛋白含量为84.58%±1.29%。最佳提取工艺条件为:NaOH溶液浓度为0.2 mol/L,NaOH溶液浸泡时间为1 h,HCl溶液浓度为0.7 mol/L,熬胶温度为65℃。此最佳提取条件下明胶得率为66.50%±0.24%,硬度为323±20 g,弹性为0.952±0.005,咀嚼性为182±16,凝胶强度为180.40±6.27 g,黏度为13 mPa·s。
During preparation of gelatin fi＇om Tilapia fish skin, effects of NaOH concentration, NaOH treatment time, HC1 concenWation and extraction temperature on extraction rate of gelatin were investigated, as well as the physicochemical property of Tilapia skin gelation. The result indicated that the basic components of Tilapia skin were determined as follows： moisture 10.97%±0.18%, ash 0.74%±0.08%, fat 3.89%±0.26%, and crude protein 84.58±1.29%. Moreover, the best extraction conditions were obtained through the orthogonal experiment： the concentration of sodium hydroxide 0.2 mol/L, the sodium hydroxide treatment time 1 h, the concentration of hydrochloric acid 0.7 mol/L, and the extraction temperature 65 ℃. Under these optimal conditions, the yield of gelatin was about 66.50%±0.24%, the hardness was near 323±20 g, the elasticity was 0.952 ＋ 0.005, the chewiness was 182±16, the gel strength was about 180.40±6.27 g, and the viscosity was 13 mPa.s.
出处
《食品工业》
CAS
北大核心
2016年第9期31-34,共4页
The Food Industry
基金
国家自然科学基金(31471605)
河南工业大学高层次人才基金(31401523)
关键词
罗非鱼鱼皮
明胶
得率
理化性质
Tilapia fish skin
gelation
yield
physicochemical property
