热塑挤压蒸煮处理对鱼肉蛋白质消化率的影响  

Study on Affection of Extrusion Cooking on Nutritive Value of Fish Protein

作　　者：路红波[1,2] 刘俊荣[1] 吴佳莉[2] 

机构地区：[1]大连海洋大学食品工程学院,大连116023 [2]辽宁农业职业技术学院工程系,营口115009

出　　处：《食品工业》2012年第3期86-88,共3页The Food Industry

基　　金：国家科技支撑计划项目(2008BAD94B00);辽宁省海洋与渔业厅科研计划项目(200913)

摘　　要：采用胃蛋白酶-胰酶复合处理法对几种热加工处理的鱼肉制品进行蛋白质体外消化率的测定,从蛋白质消化率角度,将热塑挤压蒸煮处理与3种传统热加工处理进行比较,了解几种热加工处理对鱼肉蛋白质营养价值的影响。研究结果发现,热塑挤压蒸煮处理方法比3种传统热加工处理方法更能提高鱼肉蛋白质的消化率,进而表明热塑挤压蒸煮处理方法比3种传统热加工处理方法有利于提高鱼肉蛋白质的营养价值。In vitro protein digestibility of fish protein products of different thermal processing methods were determined after two-step procedure digesting using pepsin and pancreatin respectively. Protein digestibility from the point of view, thermoplastic extrusion cooking was taken comparing with conventional thermal cooking methods, and investigate affections of several thermal cooked treatment on fish protein value. Results showed that thermoplastic extrusion cooking than conventional thermal cooking methods could improve digestibility of fish protein, and it also showed that method of thermoplastic extrusion cooking methods was better than conventional thermal cooking methods in improving nutritive value of fish protein.

关 键 词：热塑挤压蒸煮 传统热加工处理 鱼肉蛋白质 蛋白质体外消化率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]