亚硝酸盐还原酶对咸鱼中亚硝酸盐的降解条件与效果研究  

Nitrite degradation conditions and effect of nitrite reductase in salted fish

作　　者：王雅楠[1,2] 吴燕燕[1] 任中阳[1,2] 李来好[1] 杨贤庆[1] 周婉君[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第8期210-214,229,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31371800);中国水产科学研究院基本科研业务费资助(2014C05XK01);广东省海洋渔业科技推广专项(A201201I04,A201301C01)

摘　　要：为了探明亚硝酸盐还原酶(Nitrite Reductase,NiRs)对咸鱼中亚硝酸盐的降解作用及应用条件,实验以亚硝酸盐降解量为评价指标,通过单因素实验和Design-expert响应面实验分析咸鱼加工过程中加入亚硝酸盐还原酶(NiRs)的酶浓度、温度、时间的最适条件,并通过测定色差值和感官指标分析NiRs对咸鱼品质的影响。结果表明:NiRs在咸鱼加工中的最佳应用条件是酶浓度4mg/m L、温度34℃、时间5h,亚硝酸盐降解率可达到32.7%。加入NiRs不影响咸鱼的品质,对咸鱼风味有提升作用。研究结果表明在咸鱼生产中添加NiRs可有效降解亚硝酸盐,在保证咸鱼的食用安全性的同时,为腌制水产品的加工提供理论依据和技术支撑。In order to explore application conditions on nitrate reductase,nitrite degradation was the evaluation index. The paper analyzed the optimum conditions of nitrite reductase by single-factors and Design-expert response surface experiments. The impact of Ni Rs was analysis on quality of salted fish through color difference value and sensory indicators. The optimum conditions were enzyme concentration 4mg/m L,reaction temperature34℃,reaction time 5h. The degradation rate of nitrite reached 32.7%. Analysis showed that Ni Rs had no bad effects on the color and sensory of salted fish. Ni Rs had been raised the flavor of salted fish. The results showed that adding Ni Rs to salted fish production would effectively degrade nitrite. It ensured the edible safety of salted fish. The experiments provided theoretical basis and technical support for aquatic products processing.

关 键 词：咸鱼 亚硝酸盐还原酶 亚硝酸盐 降解条件 效果 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]