青鳞鱼浓缩鱼蛋白制取技术的研究  

Processing of fish protein concentrate from Harengula zunasi

作　　者：邓尚贵[1] 

机构地区：[1]湛江海洋大学水产学院,524025

出　　处：《上海水产大学学报》2000年第1期40-44,共5页Journal of Shanghai Fisheries University

摘　　要：本研究以青鳞鱼为原料，以有机溶剂和柠檬酸的混合液为提取剂，采用索氏抽提法制取青鳞鱼浓缩鱼蛋白。实验结果表明：①青鳞鱼肉含蛋白质７７．０％、脂肪１５．１％、灰份７．２％，是一种丰富的蛋白质源；②含血合肉和脂肪较多的青鳞鱼肉可用于制造浓缩鱼蛋白，以７．５倍于４０目原料鱼肉的酸化乙醇提取时间４ｈ为工艺最佳条件。由此制得的青鳞鱼浓缩鱼蛋白的蛋白质含量为８９．６％，脂肪含量为０．０７％。The process of extracting fish protein concentrate from Harengula zunasi with the Soviet device and acidic organic solvent was studied. Fish meat of H. zunasi is an resource of protein because of its high protein content being. 77. 0%, adipose 15. 1% and ash 7. 2%. The optimal conditions for processing fish protein concentrate (FPC) from H. zunasi included citric acidified alcohol as solvent to extract the ground dry fish meat of 40-eyelet meshed for 4 hrs. The amount of organic solvent used for extraction was 7 .5 times as high as that of fish meat. A high quality of FPC was obtained with 89. 6% in protein and 0.07% in fat.

关 键 词：青鳞鱼 浓缩鱼蛋白 有机溶剂 提取工艺 食品原料 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS254.4[轻工技术与工程—食品科学与工程]