鲢鱼蛋白水解液的去腥及其产物研究  

Fishy Flavor Removal and Products Analysis of Silver Carp Protein Hydrolysate

作　　者：胡爱军[1] 王一鸣[1] 郑捷[1] 陈琼希[1] 张志华[1] 刘蓉[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,教育部食品营养与安全教育部重点实验室,天津300457

出　　处：《食品工业》2012年第1期124-126,共3页The Food Industry

基　　金：福建省区域科技重大项目(项目编号:2010N3026);天津东丽区科技创新专项基金项目(项目编号:2010312)

摘　　要：以鲢鱼为原材料,通过酶降解得到鱼肉蛋白水解液。采用酵母粉发酵去腥的方法,通过正交试验确定了该法去腥的最优工艺参数,并用高效液相色谱法测定了发酵液中15氨基酸的含量。结果表明,以硫代巴比妥酸值为指标,酵母发酵去腥的最优工艺参数为:酵母添加量3%,发酵时间1 h,加糖量4%;HPLC分析得发酵液的必需氨基酸含量是水解液的1.34倍,15种氨基酸含量是其1.46倍。因此,酵母发酵方法不仅能有效去除鱼肉水解液的腥味,同时还能提高产品中必需氨基酸的含量,具有较好的应用前景。Silver carp protein hydrolysate was prepared by enzymatic hydrolysis.Its fishy flavor was removed through fermentation by yeast.The optimal process parameters were investigated by an orthogonal experiment.And 15 amino acids of fermented liquid were analyzed by high performance liquid chromatography（HPLC）.With thiobarbituric acid（TBA） as the targeted value,the experimental results indicated the optimal process parameters as followings： the amount of yeast added 3%,fermentation time 1 h,the amount of sugar 4%.The HPLC analysis showed that the amount of essential amino acids of fermentation liquid was 1.34 times than that of protein hydrolysate,and the amount of 15 kinds of amino acids was 1.46 times.Therefore,yeast fermentation method can not only effectively remove the smell of fish hydrolysate,but also improve the product in the essential amino acids with good prospect.

关 键 词：酵母粉 发酵 去腥 TBA 必需氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]