【作者】 段振华； 易美华； 汪菊兰； 王志国；

【Author】 Duan Zhen-hua~(1,2) Yi Mei-hua~1 Wang Ju-lan~1 WangZhi-guo~1 1.Department of Food Science and Technology,Ocean College,Hainan University,Haikou 570228,China; 2.Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan Province,Haikou 570228

【机构】 海南大学海洋学院食品系；

【摘要】 本文对罗非鱼加工产生的碎鱼肉酶解液进行了脱腥研究。以罗非鱼冻鱼片加工过程中产生的碎鱼肉为原料,经过生物酶复合降解后,首次采用腥气和腥味双重指标,研究了生物转化、分子包埋和物理吸附等方法对酶解液的脱腥效果。结果表明,以“2．5%酵母,在35℃条件下发酵30min；然后,加入2．5%β-CD,在65℃反应30min”处理的效果最好。在此基础上,经过调配制得一种无腥味、金黄色透明的,氨基酸含量为3．12%,必需氨基酸占总氨基酸含量33%的氨基酸营养液产品。更多还原

【Abstract】 The technology of deodorization of tilapia sliced meat hydrolyzate was investigated in this paper.The hydrolyzate of protein from tilapia meat were treated with β-CD(β-Cyclodextrin), yeast,and both of them,respectively.The best result was obtained that the fishy-smell of hydrolyzate can be removed with 2.5% of β-CD for 30 min in 65℃ after treating with 2.5% of yeast for 30 min in 35℃.Finally,a good taste of AA oral liquid was produced in which concentration of AA is 3.12%,the ratio of essential AA to total AA is 33.0%.更多还原