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柔鱼加工中酶法去皮工艺条件的研究

STUDIES ON PROCESSING CONDITIONS OF SQUID-SKINNING WITH ENZYME

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【作者】 王锡昌俞鲁礼朱晓阳

【Author】 Wang Xi-chang; Yu Lu-il and Zhu Xiao-yang (Shanghai Fisheries University, 200090)

【机构】 上海水产大学!200090

【摘要】 使用A·S1.398蛋白酶除去北太平洋柔鱼表皮,操作简便、快速,成品色白、完整。试验结果表明,较为合适的柔鱼酶法去皮工艺条件是:pH6.5—7.5、酶液浓度1.5-2.0%、料液比1:4g/ml、酶液温度50-53℃、氯化钙添加量0.05—0.10%。

【Abstract】 A simple and effective method for squid-skinning by A .S1. 398 protease was described. The factors affecting on the skinning were investigated. The enzyme concentration, the proportion of sample quantity to enzyme solution(W/V), the temperature of enzymolysis and the amount of calcium chloride(CaCl2) added to the enzyme solution were selected as main parameters in the orthongonal test to establish optimum conditions for the squid -skinning, They were 1.5-2. 0%, 1:4(g/ml). 50- 53℃ and 0. 05-0. 10% respectively,Which are applicable to the pilot-scale production.

【关键词】 柔鱼去皮工艺条件
【Key words】 squidskinningenzymeprocessing condition
【基金】 农业部鱿鱼的加工利用研究项目!“北太平洋巴特柔鱼资源与捕捞技术研究”
  • 【文献出处】 上海水产大学学报 ,Journal of Shanghai Fisheries University , 编辑部邮箱 ,1996年04期
  • 【分类号】S985
  • 【被引频次】1
  • 【下载频次】77
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