鲐鱼鱼片与鱼糜脱脂方法的筛选研究  

Filtration on the degreasing method of Pneumatophorus japonicus fillet and surimi

作　　者：欧阳杰[1] 蔡淑君[1] 林蔚[1] 张敬峰[1] 沈建[1] 

机构地区：[1]农业部渔业装备与工程重点开放实验室中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《食品工业科技》2011年第2期211-213,216,共4页Science and Technology of Food Industry

基　　金：国家863项目(2007AA091802)

摘　　要：分别采用蒸馏水漂洗(A)、0.3%NaCl漂洗(B)、0.4%NaHCO3漂洗(C)、脂肪酶(D)(pH8.7～9.2,温度32℃,酶液活度40U.mL-1,酶液与底物体积比为5∶1)和蒸馏水漂洗后离心(E)(离心速度8000r/min,温度25℃)五种脱脂方法对鲐鱼鱼片和鱼糜进行脱脂实验,脱脂时间均为30min,用残脂率、蛋白质含量、弹性和白度来衡量脱脂效果。研究结果表明:对鱼片,残脂率为A>B>E>D>C,方法C脱脂后的残脂率最低,白度最高,方法D脱脂后的蛋白质含量最高,五种脱脂法脱脂后的弹性无显著差异;对鱼糜,残脂率为A>B>C>D>E,方法E脱脂后的残脂率最低,方法B和C脱脂后的白度最高,弹性最好,五种脱脂法脱脂后的蛋白质含量无显著差异。Five degreasing methods such as rinsing with distilled water（A）,rinsing with 0.3%NaCl（B）,rinsing with 0.4%NaHCO3（C）,lipase（method D,the pH 8.7~9.2,the temperature 25℃,the activity of lipase 40U·mL-1,the volume proportion of lipase and substrate was 5∶1）,centrifugation after rinsing with distilled water（method E,the speed 8000r/min,the temperature 25℃）were used for degreasing experiment on Pneumatophorus japonicus fillet and surimi. All the degreasing time was 30min.The residual fat rate,protein content,flexibility and whiteness were used to evaluate the degreasing effect. The research results indicated that：for fillet,the residual fat rate was ABEDC,the method C had the lowest residual fat rate,a maximal whiteness. The method D had a maximal protein content,the flexibility degreased with five methods had no distinct difference. For surimi,the residual fat rate was ABCDE,the method E had the lowest residual fat rate,the method B and C had a maximal whiteness and the best flexibility,the protein content degreased with five methods had no distinct difference.

关 键 词：鲐鱼 脱脂 残脂率 弹性 白度 蛋白质含量 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]