脱脂罗非鱼骨粉直接用作食品原料的研究  

Application of Tilapia fishbone powder in the food production

作　　者：胡雪潇 宋慧[1] 李玛[1] 吴建中[1] 李庆洋[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2015年第7期135-137,143,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2011B020311003);广东省海洋与渔业科技攻关与研发项目(A201306C03)

摘　　要：将悬浮分离得到的罗非鱼鱼骨,烘干粉碎成鱼骨粉,分析其保藏期间酸价及过氧化值变化,并利用索氏抽提对鱼骨粉进行脱脂处理。采用原子发射光谱法测定脱脂鱼骨粉及不同目数鱼骨粉溶出液中钙、铁、锌、铅、镉、砷、硒的含量;将不同目数的鱼骨粉添加到曲奇饼干的原辅料中,通过感官评价确定适合制作曲奇饼干的目数。结果表明:鱼骨粉的酸价和过氧化值会随保藏时间的增长而增大,因此要在鱼骨粉生产中添加脱脂工艺;鱼骨粉中矿物质元素丰富,尤其是钙;在模拟胃液环境中,过筛目数越大,鱼骨粉中矿物质成分溶出效果越好,制成的鱼骨粉曲奇饼干,外形和感官越为理想,其中以100目及以上的脱脂罗非鱼骨粉直接用作食品原料的效果较好。After being separated from the Tilapia＇s steaks by suspension,the fishbone were dried and grinded to fishbone power.The acid value and peroxides value of fishbone powder were analyzed, and then the fishbone powder was degreased by Soxhlet extraction.The content of minerals in fishbone powder and leachate of different meshes fishbone powder in simulated gastric fluid, such as calcium, iron, zinc, lead, cadmium, arsenic and selenium,were determined by Atomic emission spectrometry （AES）.The different meshes fishbone powder was used to make cookies and sensory evaluation test was conducted. Results showed that, the acid value and peroxides value of fishbone powder were increased in storage,and the degreasing should be added to fishbone powder production.There were abundant minerals in fishbone powder,especially calcium.The smaller the fishbone powder was,the better digestion effect of mineral elements and cookies＂ sensory were.The fishbone powder with 100 meshes was better for food production.

关 键 词：罗非鱼鱼骨粉 脱脂 模拟胃液 曲奇饼干 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]