【作者】 王丹； 赵元晖； 曾名湧； 刘尊英； 董士远；

【Author】 WANG Dan,ZHAO Yuan-hui,ZENG Ming-yong~*,LIU Zun-ying,DONG Shi-yuan (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 对牡蛎肉的基本营养成分和水提工艺进行了研究。运用多指标正交实验,以蛋白、糖原和牛磺酸提取率为考察指标,优化提取条件。结果表明,牡蛎肉中蛋白质、糖原和牛磺酸含量丰富,含量分别为7.284%、4.914%、646.3mg/100g,牡蛎蛋白质的氨基酸组成完善。牡蛎肉水提工艺的最佳参数为:提取时间4 h,提取温度80℃,料水比1:4。在此条件下,蛋白、糖原和牛磺酸提取率分别为21.36%、88.20%、99.36%,提取工艺稳定可行。更多还原

【Abstract】 The basic nutritional components and water-extraction process of Crassostrea gigas meat were investigated.The multi-target orthogonal experiment was used for the extraction process.Using recovery rate of protein,glycogen and taurine as standards for optimizing the water-extraction condition.The results showed that the contents of protein,glycogen and taurine in oyster meat were 7.284%,4.914%and 646.3mg/100g respectively.The distribution of amino acids in oyster meat was perfect.The optimal water-extracting condition was found to be at 80℃with 4 times water for 4 h.Under the optimal condition, the recovery rate of protein,glycogen and taurine were 21.36%,88.20%and 99.36%respectively.The optimal process is feasible and stable.更多还原