摘要
为实现水产低值鱼的高值化利用,以低值鲐鱼为原料,利用单因素和正交实验,确定鱼蛋白粉脱腥、脱脂的最佳工艺条件,并对所制备的产品进行品质分析。结果表明:采用4%NaHCO3以及0.5%碱式脂肪酶在30℃温度下对鱼肉脱脂60 min后;再依次利用酵母(3%,35℃,1.5 h)和茶多酚(4%,40℃,2.0 h)进行组合脱腥,经90℃热风干燥制得产品。此工艺条件下所制备的鱼蛋白粉蛋白含量高达66.13%、脂肪含量仅7.98%、氨基酸种类齐全,组胺含量仅27.47 mg/kg,且三甲胺含量低至52.13 mg·kg-1,腥味物质减少。表明所制备的鱼蛋白粉是一种优良的蛋白补充剂。
In order to realize the high value utilization of low-value fish,the deodorization and degreasing conditions of fish protein powder were optimized by single factor and orthogonal experiments using the low-value fish as raw materials,and quality of the prepared fish protein powder were also analyzed.The results showed that after degreased with 4%NaHCO3 and 0.5%alkaline lipase at 30℃for 60 min,the fish were then deodorized by yeast(3%,35℃,1.5 h)and tea polyphenols(4%,40℃,2.0 h)successively,and the desired products was prepared by hot air drying at 90℃.The fish protein powder protein was 66.13%,the fat content was only 7.98%,and histamine(27.47 mg/kg)as well as contain the full range of amino acids.The content of trimethylamine was as low as 52.13 mg·kg-1 and the fishy substances decreased.The aboved results indicated the prepared fish protein powder has good quality and was an excellent protein supplement.
作者
马丹妮
马佳雯
赵震震
王正东
曹少谦
戚向阳
MA Dan-ni;MA Jia-wen;ZHAO Zhen-zhen;WANG Zheng-dong;CAO Shao-qian;QI Xiang-yang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;Zhejiang Ningbo Yutian Biotechnology Co.,Ltd.,Ningbo 315100,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期133-138,145,共7页
Science and Technology of Food Industry
基金
十三五海洋经济创新发展示范项目(NBHY-2017-S2)
浙江省基础公益研究项目(LGN18C200002)
浙江省重点研发项目(2019C02071)
浙江省重中之重学科“生物工程”学生创新项目(CX2018010)。
关键词
鱼蛋白粉
脱腥
脱脂
加工工艺
品质分析
fish protein powder
deodorization
degrease
technology
quality analysis
