超声波对咸海鲶鱼中氨基酸和亚硝酸盐含量变化的影响  

Effect of Ultrasound Treatment on the Content of Amino Acid and Nitrite in Salted Sea Catfish

作　　者：张丽华[1] 马春颖[1] 冯彦博[1] 高虹[2] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]渤海大学科技实验管理中心,辽宁锦州121013

出　　处：《包装与食品机械》2016年第1期11-13,17,共4页Packaging and Food Machinery

摘　　要：目的：降低咸海鲶鱼中亚硝酸盐的含量。方法：利用正交试验设计,以超声波处理时咸海鲶鱼质量、超声波处理的时间和功率为因素,通过咸海鲶鱼中亚硝酸盐含量,对以上三个因素进行优化。结果表明：在40k Hz、表观功率0~200W范围内,超声波消除咸海鲶鱼中亚硝酸盐的优化工艺为：超声波输出功率为200W、超声时间为24 min、咸鱼质量为12 g时,测得样品的亚硝酸消除率为99.4%。结论：超声波可以有效地降低咸海鲶鱼中亚硝酸盐含量,大量降低了脯氨酸、丝氨酸、半胱氨酸、天冬氨酸的含量,但对氨基酸总量影响不大。Objective： The aim of this experiment was to reduce nitrate content of salted sea catfish. Method： orthogonal experimental design was applied to optimize the ultrasound treatment of salted sea catfish,and the weight of salted sea catfish,ultrasonic time and ultrasonic power were investigated. The result showed that the optimized condition was ultrasonic power 200 W,ultrasonic time 24 min,and the weight of salted sea catfish 12 g using the ultrasonic frequency 40 k Hz and apparent power 0 ~ 200 W,under the optimum condition,the scavenging ratio of nitrate from salted sea catfish was 99. 4%. Conclusion： ultrasound treatment could effectively reduce nitrate content of salted sea catfish,and the content of proline,serine,cysteine,and aspartic acid,but there was little effect on the total contents of amino acid.

关 键 词：超声波 海鲶鱼 亚硝酸盐 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]