【摘要】 本实验研究鲟鱼肉营养成分及应用技术,着重分析鲟鱼肉的氨基酸组成、鱼肉去腥方案,并用碎鱼肉加工制成调味鲟鱼松。结果表明,鲟鱼肉氨基酸组成中以谷氨酸的含量最高,胱氨基酸含量最低。必需氨基酸评分均超过WHO推荐的成人氨基酸需要量模式。因鲟鱼肉中脂肪含量较高,使鱼肉制品存在浓重的鱼腥味,研究确定采用萃取法脱去鱼肉中的脂肪,去脂率高达90%。通过正交试验研究筛选出鲟鱼松的最佳配方为:盐1.5%、糖2.5%、姜汁5%、黄酒2.5%、生抽0.5%、味精1%、油3%。更多还原

【Abstract】 The experimental results in this study showed that contents of protein and fat in sturgeon muscle are higher, and content of Glu is the highest among 17 amino acid, but that of Cys is the lowest. Essential amino acid composition is higher than adult requirement pattern of WHO. The fat, which is critical to flavor of dried fish floss, can be removed by 90% effectively by extraction method. The best formula of dried sturgeon floss is salt 1.5%, sugar 2.5%, ginger sauce 5%, yellow wine 2.5% , sauce 0.5%, monosodium glutamate 1% and peanut oil 3%.更多还原