复合蛋白酶在即食海参加工中的应用  

Protamex in Production of Ready-to-eat Sea Cucumber Apostichopus japonicus

作　　者：葛慧[1] 云霞[1] 王继红[2] 杨红[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,辽宁大连116034 [2]大连轻工业学院现代教育技术部分析测试中心,辽宁大连116034

出　　处：《水产科学》2007年第6期327-330,共4页Fisheries Science

基　　金：辽宁省教育厅资助项目(2004D213)

摘　　要：用复合蛋白酶处理盐渍海参,作为加工冻干即食海参的预处理样品,研究其酶处理最适工艺。试验结果表明,酶处理温度40℃,处理50 m in,水浸泡13 h,酶用量为肉重0.075%时,处理后的海参胶原蛋白溶解度(DD%)为(38.14±0.52)%,与水发海参接近[(39.34±0.47)%],口感达到最佳。从酶处理海参和盐渍海参的红外光谱分析可知,二者的营养成分无明显差异,达到生产冻干即食海参的要求。Protamex was selected to act on pickled sea cucumber Apostichopus japonicus. Pretreatment of the sea cucumber produced freeze-drying ready-to-eat food and the methods of enzyme treatment were also studied. Uniform experiment results show that its feeling of taste was optimal. At 40℃, reactive time is 50 min, water-soaking time is 13 h, the dosage of protarnex is 0.075% of meat weight, the dissolved degree （DD） of the worked sea cucumber is （38.14± 0.52） % close to the water-treated sea cucumber （39.34 ± 0.47 ） %. Infrared analysis of the treated and pickled sea cucumber proved that both of their nourishment had no obvious difference, the product of freeze-drying ready to eat sea cucumber was qualifed.

关 键 词：海参 酶处理 复合蛋白酶 红外光谱 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]