鲟鱼肌肉脱脂工艺研究  

Study on the Degreasing Processing Technology of Sturgeon Muscle

作　　者：赵文宇 徐璐 祁立波[1] 姜鹏飞[1] 秦磊[1] 白帆 董秀萍[1] ZHAO Wen-yu;XU Lu;QI Li-bo;JIANG Peng-fei;QIN Lei;BAI Fan;DONG Xiu-ping(National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Quzhou Xunlong Aquatic Products Sci-tech Development Co.,Ltd.,Quzhou 324000,Zhejiang,China)

机构地区：[1]国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁省海产品精深加工产业共性技术创新平台,大连工业大学食品学院,辽宁大连116034 [2]衢州鲟龙水产食品科技开发有限公司,浙江衢州324000

出　　处：《食品研究与开发》2021年第12期102-107,共6页Food Research and Development

基　　金：国家重点研发计划项目-蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)。

摘　　要：该研究以俄罗斯鲟鱼为原料,对脂肪酶法脱脂条件进行筛选和优化,通过比较脱脂前后鲟鱼肌肉脱脂率、蛋白质损失率,确定其最佳脱脂条件为:酶浓度20 U/mL、pH值为9、浸泡时间50 min。对脱脂前后的鱼肉进行脂肪酸组成、组织形态、脂肪分布、腥味物质的分析发现:酶法脱脂虽对鲟鱼肌肉组织结构有一定的破坏,但在减少腥味物质、保持营养成分的同时能明显达到脱脂效果。Acipenser gueldenstaedti Brandt was used as the raw material to screen and optimize the conditions of degreasing with lipase.By comparing the muscle degreasing rate and protein loss rate before and after degreasing processing,the optimal degreasing conditions were as follows:the enzyme concentration was 20 U/mL,pH 9 and soaking time was 50 min.Furthermore,the analysis of fatty acid composition,tissue morphology,fat distribution,fishy compound of fish meat with and without degreasing showed that enzymatic degreasing had certain damages to the sturgeon muscle tissue structure,it was reducing fishy compounds and maintain nutrition simultaneously,it could obviously achieve degreasing effect.

关 键 词：鲟鱼 脱脂 碱性脂肪酶 组织形态 腥味物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]