文章摘要
吴汉民.日本鲐不同脱脂工艺的比较[J].水产学报,2001,25(1):
日本鲐不同脱脂工艺的比较
Comparison of different degreasing technique of Pneumatophorus japonicus
投稿时间:2014-04-16  修订日期:2014-04-16
DOI:
中文关键词: 日本鲐 鱼糜 鱼片 碱性脂肪酶 脱脂工艺 酶解法 漂洗压榨 理化法
英文关键词: Pneumatophorus japonicus  surimi  fillet  alkaline lipase  degreasing
基金项目:浙江省科技厅资助项目
作者单位地址
吴汉民 宁波大学食品科学研究所 宁波大学食品科学研究所
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中文摘要:
      重点对日本鲐鱼片和鱼糜分别用扩展青霉PF868产生的碱性脂肪酶酶解法与漂洗压榨的理化法脱脂工艺效果进行比较.研究结果表明,对鲐鱼片,理化法(残脂率11.01%,按干基计,下同)优于酶解法(残脂率19.48%),而对鱼糜,酶解法(残脂率3.49%)大大优于理化法(残脂率7.52%).筛选出的脂肪酶的适宜酶解条件为pH 8.7~9.2,温度32℃,酶液活度40U@mL-1,酶液与底物比为5:1,脱脂时间50min.鲐鱼糜在上述酶解条件下,残脂率可达4%以下,而采用理化法脱脂,残脂率只能达到8%左右.无论酶法还是理化法,均难使鲐鱼片残脂率达到10%以下.
英文摘要:
      The study focuses on the comparison between degreasing technique of chub mackerel( Pneumatophorus j aponicus) fillet and surimi w ith alkaline lipase hydrolysis and physicochemical method ( bleaching and pressure) respectively . These research result s indicated the degreasing of physicochemical method ( w ith 11. 01 of lipid residue rate based on dry weight, the below is as the same) is superior to enzyme hydrolysis ( with 19. 48% of lipid residue rate) for chub mackerel f illets, but on the contrary the enzyme hydrolysis ( with 3. 49% of lipid residue rate) is much superior to the physicochemical method ( with 7. 52% of lipid residue rate ) for chub mackerel surimi. The optimum conditions of enzyme hydrolysis are selected as follows pH from 8. 7 to 9. 2; temperature at 32 e ; alkaline enzyme solution w ith a lipase activity of 40U#mL- 1; the ratio between enzyme solut ion and surimi to be 5: 1; time of enzyme hydrolysis for 50 min. The results showed that the lipid residue rate of Chub mackerel surimi is less than 4% by using alkaline lipase and about 8% by using physicochemical method respectively under the above enzyme hydrolysis. The residual lipid rate of f illet is dif ficult to reach below 10% either by alkaline lipase or by physicochemical method.
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