不同香辛料对生鱼下脚料酶解特性的影响  

Effects of Different Concentration on Enzymatic Hydrolysis of Wastes from Raw Fish

作　　者：莫凯棋 徐强 甘蕊菁 李洋 纪培煜 李光辉 李琳[1] MO Kaiqi;XU Qiang;GAN Ruijing;LI Yang;JI Peiyu;LI Guanghui;LI Lin(Zhongshan College,University of Electronic Science and Technology of China,Zhongshan,Guangdong 528402,China)

机构地区：[1]电子科技大学中山学院,广东中山528402

出　　处：《农产品加工》2020年第8期21-25,共5页Farm Products Processing

基　　金：广东大学生科技创新培育专项资金项目(PDJH2019B0591)。

摘　　要：以生鱼下脚料为原料,采用双酶(Neutrase和Flavourzyme)酶解工艺,添加不同比例的香辛料(丁香、石榴皮、乌梅、鼠尾草),以氨基氮、挥发性盐基氮、细菌总数和丙二醇(MDA)等指标,筛选出最优的香辛料及其添加量。结果表明,4种香辛料对生鱼下脚料的酶解效率均有一定程度的影响。丁香、乌梅和石榴皮体现出良好的抑菌性和脂质抗氧化作用。其中添加了石榴皮的酶解组在酶解8 h时挥发性盐基氮含量仅为28.25 mg/100 g。0.5%丁香、1%乌梅、0.75%石榴皮和0.75%鼠尾草可较好地抑制酶解过程中微生物的腐败,并可降低脂质过氧化。Wastes from raw fish were used as materials in this paper and were hydrolysed by two enzymes(neutrals and flavourzyme).To investigate the effect of natural spices,clove,pomegranate peel,black plum and sage were added during enzymatic hydrolysis at different concentration.The parameter of amino nitrogen,the total volatile base nitrogen(TVB-N),total bacteria count(TBC)and propylene glycol(MDA)were measured to evaluate the inhibition effect.The results showed that the four spices have different influence on the efficiency of the enzymatic hydrolysis.The cloves,pomegranate peel and black plum showed good anti-bacterial effect and could slow down the process of lipid peroxidation.The TVB-N content of the hydrolysate with pomegranate peel group was 28.25 mg/100 g at the 8 h.0.5%clove,1%black plum,0.75%pomegranate peel and 0.75%sage could effectively inhibit microbial decay and reduce lipid peroxidation during enzymatic hydrolysis.

关 键 词：生鱼下脚料 双酶解 香辛料 水产调味品 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]