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罗非鱼碎鱼肉酶解液的脱腥技术及其机理探讨
Study on technology and its mechanism of deodorization of tilapia sliced meat hydrolyzate
【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。
【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%.
- 【会议录名称】 中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛论文摘要集
- 【会议名称】中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛
- 【会议时间】2007-11
- 【会议地点】中国浙江杭州
- 【分类号】TS254
- 【主办单位】中国食品科学技术学会