罗非鱼碎鱼肉酶解液的脱腥技术及其机理探讨  

作　　者：段振华[1,2] 易美华[1] 汪菊兰[1] 王志国[1] 

机构地区：[1]海南大学海洋学院食品系 [2]海南省热带水生生物技术重点实验室,海南海口570228

出　　处：《食品工业科技》2007年第2期65-67,共3页Science and Technology of Food Industry

基　　金：海南省自然科学基金项目(80538)

摘　　要：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、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。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 30min in 65℃ after treating with 2.5% of yeast for 30min 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%.

关 键 词：罗非鱼 酶解液 脱腥 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]