鲐鱼蛋白液脱苦脱腥的研究  

STUDY ON GETTING RID OF ODOUR OF CHUB MACKEREL PROTEIN HYDROLYZATE

作　　者：裘迪仙[1] 周涛[1] 戴志远[1] 娄永江[1] 

机构地区：[1]宁波大学食品科学与工程系,315211

出　　处：《海洋渔业》2001年第1期25-27,共3页Marine Fisheries

摘　　要：分别采用活性碳吸附、β-CD包埋法、乙醚萃取法、酵母发酵法对鲐鱼蛋白水解液进行处理。经比较发现,酵母发酵法效果最佳,水解液中加入2％酵母粉进行35℃、1h发酵后,腥味基本脱除。The hydrolyzate of chub mackerel protein was treated with activated carbon,β-cyclodextrin, aether and yeast. The results showed that the treatment of yeast had a good effect, and the fish odour was got rid of by adding 2% yeast to hydrolyzate for fermenting one hour in 35℃.

关 键 词：活性碳 乙醚萃取 Β-CD 酵母发酵 鲐鱼蛋白液 脱苦 脱腥 

分 类 号：TQ936.1[化学工程] TS254.1[轻工技术与工程—水产品加工及贮藏工程]