鱿鱼内脏成分分析及自溶条件的研究  

Composition of Squid Viscera and Optimization of Its Autolysis Condition

作　　者：司伟兰[1] 辛绮婷[1] 余颖儿[1] 李磊[1] 冯滢滢[1] 段杉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510640

出　　处：《农产品加工（下）》2010年第8期11-14,共4页Farm Products Processing

基　　金：广东省海洋渔业局科技推广专项项目(A200899A01)

摘　　要：以水解度和水解液中氨基酸态氮的含量为评价指标,以提高鱿鱼内脏水解度为目的,测定了鱿鱼内脏基本成分,进行单因素试验确定了鱿鱼内脏的自溶最佳料液比1:1,pH值4.5,恒温45℃,自溶12h。同时添加适量的半胱氨酸和巯基乙醇,紫外照射和超声处理对自溶都有促进作用。The degree of hydrolysis and amino nitrogen （ANN） content are employed to evaluate the effect of hydrolysis. Based on the analysis of single-factor experiments and squid viscera component, the results show that the optimum conditions are as follows： material/water ratio 1 ： 1, pH 4.5, temperature 50 ℃, autolysis time 12 h, the proper amount of cysteine and mercaptoethanol and the appropriate frequency ultrasonic and UV treatment facilitate the autolysis of squid viscera.

关 键 词：鱿鱼 内脏 自溶 氨基态氮 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]