不同原料和干燥工艺对鱼粉质量的影响  

The impact of different raw materials and drying methods on the quality of fish meal

作　　者：吴代武 唐峰 胡彬 叶元土[2] Wu Daiwu;Tang Feng;Hu Bin;Ye Yuantu

机构地区：[1]浙江丰宇海洋生物制品有限公司,浙江舟山316100 [2]苏州大学基础医学与生物科学学院,江苏苏州215123

出　　处：《饲料工业》2020年第4期29-34,共6页Feed Industry

摘　　要：以金枪鱼(Katsuwonus)排压榨饼、冰鲜磷虾(Euphausia pacifica)为原料,分别采用低温低压干燥以及湿法高温干燥方式进行干燥处理,比较原料的选择和低温干燥工艺对鱼粉质量的影响。结果显示:在相同干燥工艺条件下,金枪鱼排粉硫代巴比妥酸(TBA)值、胃蛋白酶消化率(体外)高于磷虾粉,挥发性盐基氮(TVB-N)、酸价(AV)、生物胺含量低于磷虾粉。与湿法高温干燥鱼粉相比:①低温金枪鱼排粉、磷虾粉的粗蛋白、粗脂肪、灰分含量无显著变化(P>0.05);②低温金枪鱼排粉、磷虾粉TVB-N、AV含量显著升高(P<0.05);低温磷虾粉TBA值显著降低(P<0.05);低温金枪鱼排粉腐胺、尸胺含量显著降低,而磷虾粉腐胺、尸胺、组胺含量显著升高(P<0.05);③低温鱼粉胃蛋白酶消化率较高温鱼粉提高1%~1.5%,变化显著(P<0.05);④低温鱼粉鱼腥味更浓,褐变程度降低。结果表明:鱼粉质量与原料的选择密切相关,以磷虾为原料生产的鱼粉新鲜度、胃蛋白酶消化率低于金枪鱼排粉;鱼粉质量受加工工艺影响,与湿法高温干燥相比,低温干燥对鱼粉营养成分破坏小,并可明显改善鱼粉感官,但不能改善鱼粉新鲜度。The purpose of this study was to investigate the effects of raw materials and low temperature drying method on the quality of fish meal.Tuna(Katsuwonus)steak press-cake and frozen krill(Euphausia pacifica)were used as the raw materials to dry at low-temperature and low-pressure or high-temperature.The results showed that the TBA and pepsin digestibility in vitro of tuna steak meal was higher than that of krill meal under the same drying conditions,and the levels of TVB-N,AV and biogenic amines were lower than krill meal.Compared with high-temperature drying fish meal:①the crude protein,crude fat and ash content both of low-temperature tuna steak and krill meal did not change significantly(P>0.05);②The TVB-N,AV of low-temperature tuna steak and krill meal increased significantly(P<0.05).The TBA value of low-temperature krill meal decreased significantly(P<0.05).Low-temperature tuna steak meal putrescine and cadaverine decreased significantly,while krill meal putrescine and cadaverine and histamine increased significantly(P<0.05);③Pepsin digestibility of fish meal at lowtemperature drying increased by 1%~1.5%compared with that of fish meal at high temperature(P<0.05);④Low-temperature fish meal had a stronger fishy and a lower degree of browning.It is concluded that the quality of fish meal was closely related to the materials.The freshness and protein digestibility of fish meal produced from krill were lower than that of tuna steak.The quality of fish meal was affected by the processing technology.Compared with high-temperature drying,low-temperature drying had less damage to the nutrients of fish meal.The sensory properties of fish meal were improved,but could not improve the freshness of fish meal.

关 键 词：低温干燥 胃蛋白酶消化率 新鲜度 金枪鱼排 磷虾 

分 类 号：S816.34[农业科学—饲料科学]