热塑挤压蒸煮对鱼肉蛋白质营养价值的影响初探  

Effect of Extrusion Cooking on Nutritive Value of Fish Protein

作　　者：路红波[1] 刘俊荣[1] 

机构地区：[1]大连水产学院食品工程系,辽宁大连116023

出　　处：《水产科学》2005年第2期29-30,共2页Fisheries Science

基　　金：辽宁省教育厅资助项目(20101028)

摘　　要：采用胃蛋白酶—胰酶复合处理法对原料鱼肉、蒸煮和罐藏处理的鱼肉产品,以及热塑挤压蒸煮的鱼肉制品进行蛋白质体外消化率的测定,分析比较各种鱼肉制品的蛋白质体外消化率的测试结果;结果表明,挤压蒸煮对鱼肉蛋白质的消化率有一定的影响。Nutritive value of extrusion cooked fish protein was estimated by in vitro method and compared with raw fish and two kinds of fishery products prepared by normally processing methods including steaming and canning. Digestibility of fish protein products was assessed after two-step procedure using pepsin and pancreatin. The results showed that extrusion cooking affected the digestibility of fish protein to some extent.

关 键 词：鱼肉蛋白质 挤压蒸煮 蛋白质体外消化率 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]