鱼肌浆蛋白替代鸡肉蛋白制作具有天然诱食性且易于消化的猫粮  

Fish sarcoplasmic protein replaces chicken protein to make a naturally enticing and digestible cat food

作　　者：康宁哲 龙斯宇 何逸鸢 黄琪琳[1,2] KANG Ningzhe;LONG Siyu;HE Yiyuan;HUANG Qilin(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Wuhan Optical Valley No.2 Senior High School,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070 [3]武汉市光谷第二高级中学,湖北武汉430070

出　　处：《水产学报》2025年第5期169-182,共14页Journal of Fisheries of China

基　　金：现代农业产业技术体系建设专项(CARS-45-28)。

摘　　要：【目的】研究猫粮中鲢肌浆蛋白替代鸡肉蛋白对宠物猫的诱食效果,评价其消化特性。【方法】在分析酸偏移耦合壳聚糖絮凝法回收的鲢肌浆蛋白氨基酸组成和风味的基础上,以回收的鲢肌浆蛋白为鸡胸肉的替代原料,加入牛油等辅料制作猫粮。以烘焙时间、烘焙温度、马铃薯淀粉添加量、肌浆蛋白添加量、牛油添加量为单因素对成品综合评分,再通过响应面设计,确定猫粮的最佳制作工艺;最后对比分析富含肌浆蛋白的猫粮与销售量高、好评率高的两款市售挤压膨化和低温烘焙猫粮的营养成分、适口性、胃蛋白酶消化率的优劣。【结果】每100 g猫粮的最佳制作工艺条件为:肌浆蛋白添加量22.85g、烘焙温度80°C、烘焙时间8.07 h、牛油添加量9.22 g;鲢肌浆蛋白的氨基酸组成丰富,含量高,尤其是赖氨酸含量高达7.21 g/100 g,而且富含呈鲜味的谷氨酸(9.59 g/100 g)和天冬氨酸(9.22 g/100 g),其鲜味强度值分别为959.00、307.33;具有鱼腥味的壬醛(24640)、辛醛(1514)气味活度值高,对猫粮整体风味贡献大,因此对猫起到了较强的诱食作用,是一种天然的诱食剂。【结论】鲢肌浆蛋白不仅可以替代鸡肉蛋白,而且富含肌浆蛋白的猫粮的消化率高达94.07%,优于市售两款猫粮,是一种替代鸡肉制作猫粮的理想蛋白原料。本研究可为鲢肌浆蛋白在宠物食品中的应用提供参考,具有实践价值。For global net-zero targets,recycling of sarcoplasmic proteins from the surimi processing industry,which are typically considered biomass waste,can promote green and low-carbon processing of surimi and achieve energy conservation and emission reduction.This study investigates the effects of replacing chicken protein with silver carp(Hypophthalmichthys molitrix)sarcoplasmic protein in cat food on the feeding behavior and evaluates its digestibility.In this research,H.molitrix sarcoplasmic proteins were recovered using pH-shifting and chitosan-flocculation methods analyzed for amino acid composition and flavor.These proteins were then used as a substitute for chicken breast,combined with butter and other excipients to formulate cat food.Single-factor experiments were conducted using baking time,baking temperature,potato starch addition,H.molitrix sarcoplasmic protein addition,and butter addition to score the finished products.Response surface methodology was employed to determine the optimal process conditions for cat food production.Finally,the basic nutritional composition,palatability,and pepsin digestibility of the sarcoplasmic protein-enriched cat food were compared with two commercially available extruded puffed and low-temperature baked cat foods that have high sales volumes and positive ratings.The results showed the optimal process conditions for 100 g of cat food were as follows:H.molitrix sarcoplasmic protein addition of 22.85 g,baking temperature of 80°C,baking time of 8.07 h,butter addition of 9.22 g.H.molitrix sarcoplasmic proteins were found to be rich in amino acids,particularly lysine(7.21 g/100 g).They also contained high levels of flavour-enhancing amino acids,such as glutamic acid(9.59 g/100 g)and aspartic acid(9.22 g/100 g),with taste activity values of 959.00 and 307.33,respectively.Additionally,high odour activity values of nonanal(24640)and octanal(1514),which impart a fishy flavour,significantly contributed to the overall flavour of the cat food,making it highly attractive to cats and serv

关 键 词：鲢 肌浆蛋白 响应面法 猫粮 诱食 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]