预制青鱼干脂肪酶法脱脂工艺研究  

Study on the Enzymatic Defatting Process of Dried Pre-Made Catfish

作　　者：刘晓霞 董晓涵 陈康 金仁耀 LIU Xiaoxia;DONG Xiaohan;CHEN Kang;JIN Renyao(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou,Zhejiang 310012)

机构地区：[1]浙江工商大学海洋食品研究院,浙江杭州310012

出　　处：《核农学报》2024年第8期1523-1531,共9页Journal of Nuclear Agricultural Sciences

基　　金：科技部重点研发专项子课题(2018YFC0311205);嘉兴市科技特派员团队项目(K2022C017)。

摘　　要：为降低预制青鱼干鱼肉的腥味,改善青鱼干的口感,本研究采用碱性脂肪酶对青鱼干进行脱脂,通过响应面法获得最优工艺,并研究酶法工艺对青鱼干的影响。结果表明,pH值8.8、酶浓度27.6 U·mL^(-1)、料液比1∶2.9时的脱脂效率最高,鱼肉含脂率为5.29%;与皂化脱脂相比,脂肪酶法的脱脂效果更好,青鱼干的营养成分损失少,色泽亮黄,并且能够维持青鱼干独特的滋味。本试验结果为制备健康、营养的预制青鱼干提供了理论依据。This study used alkaline lipase for defatting to reduce the fishy odor and improve the texture of pre-made dried catfish.The optimal process was obtained via response surface methodology,as well as the enzymatic process on pre-made dried catfish.The results found that the highest degreasing efficiency(5.29% lipid content)was achieved at a pH of 8.8,an enzyme concentration of 27.6 U·mL^(-1),and a liquid-to-solid ratio of 1∶2.9.Comparative analysis with the saponification defatting showed that the lipase method exhibited superior defatting efficacy,resulting in a minimal loss of nutritional components,a bright yellow color,and preserved the unique taste of pre-made dried catfish.This study provided a theoretical basis for the preparation of healthy and nutritious prepared dried catfish.

关 键 词：青鱼干 酶法脱脂 碱性脂肪酶 含脂率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]