罗非鱼下脚料酶解液风味改善的研究  

Research on Sensory Improvement of Tilapia Abandoned Stuff Hydrolysates

作　　者：吴郁丽[1] 

机构地区：[1]广东省水产技术推广总站,广东广州510222

出　　处：《食品研究与开发》2011年第4期62-66,共5页Food Research and Development

基　　金：粤港关键领域招标项目(2005A2031001)

摘　　要：采用多酶复合酶解罗非鱼下脚料,考察不同添加剂和酶解时间对酶解液风味的影响。研究表明添加量分别为30、50 mg/kg的焦磷酸钠和茶多酚能够抑制酶解液中脂肪酸的氧化酸败而改善其脂肪酸败味。延长酶解时间至48 h,酶解液苦味值有所下降。对其总氨基酸以及游离氨基酸、可溶性蛋白和肽链疏水值(Q值)进行分析和感官鉴定。结果表明,48 h酶解液甜味氨基酸含量为1 178.05 mg/100 mL较36 h提高30%,而Q值为945.89 Cal/mol远小于1 300 Cal/mol,和感官分析结果一致。Adopted polyenzymes to hydrolyze the abandoned tilapia stuff,the effect of different addictives on the flavor of the hydrolysates was studied.The result indicated that the addition of 30,50 mg/kg of sodium pyrophosphate and tea polyphenols can improved the rancidity of the hydrolysates effectively.The bitterness taste was significantly improved when the time was prolonged to 48 hours.the analysis of the total amino acid and free amino acid chain peptide hydrophobic value（Q value） and sensory evaluation for the 36 h and 48 h hydrolysates indicated ：the sweetness amino acids content of the 48 h hydrolysate was 1 178.05 mg/100 mL,about 30 % rise from the 36 h hydrolysis,the Q value was 945.89 Cal/mol less than 1 300 Cal/mol in with the sensory evalution.

关 键 词：罗非鱼下脚料 脂肪酸败 苦味 感官分析 Q值 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]