酶法脱脂对鮰鱼品质及干燥特性的影响  

Effect of enzymatic degreasing technology on channel catfish processing properties

作　　者：王旋[1] 张鹏[1] 杨方[1] 许艳顺[1] 姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2015年第16期100-103,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项(CARS-46);苏北富民强县项目(BN2014052);江苏省水产三新工程项目(D2013-7)

摘　　要：为推动鮰鱼加工产业的发展,采用碱性脂肪酶对鮰鱼进行脱脂处理,通过感官评价、理化指标以及色差、质构和硫代巴比妥酸法(TBARS)等方法研究鮰鱼品质和干燥特性的变化。结果表明:随着脱脂率的升高,鱼片土腥味物质含量降低,腥味感官评分显著下降(p<0.05);50℃热风干燥34 h后,脱脂率为55%的干制品的硬度降至(391.98±39.15)g,低于未脱脂样品(p<0.05),色泽变得明亮红润、有光泽,并且在整个干燥过程中干燥速率高于对照组,脂肪氧化程度低于对照组(p<0.05)。酶法脱脂有利于提高新鲜鮰鱼片及其干制品的品质,为鮰鱼精深加工提供理论基础。To promote the development of channel catfish （Ictalurus Punctatus） processing industry,the raw material characteristics and processing properties of different degreasing rate fillets by alkaline lipase were compared. Sensory analysis,physical and chemical indicators,color measurement,texture analysis and TBARS were used in the research. Results showed that the musty cOmponents content and sensory score of musty odor of the degreasing samples decreased significantly（p〈0.05） with the increase of degreasing rate. After drying for 34 h at 50 ℃,the hardness of the degreasing samples（degree of 55%） decreased to （391.98± 39.15） g ,which were significantly less than controls （p〈0.05）. The degreasing dried samples became brighter and a^＊ value was higher. The drying rate of the degreasing samples were higher than controls and TBARS of degreasing dried sample was lower（p〈0.05）. In conclusion,enzymatic degreasing could improve the quality of the fresh channel catfish fillets and drying properties. This provides guidance for the development delicious channel catfish products.

关 键 词：鮰鱼 酶法脱脂 土腥味 干燥特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]