摘要
对马鲛鱼下脚料水提液进行酶解,通过单因素及正交酶解试验,优化了马鲛鱼下脚料的酶解工艺,再利用酶解液制备海鲜调味酱,并与市售海鲜酱的感官品质进行对比分析。结果表明,马鲛鱼下脚料的最佳酶解工艺条件为:中性蛋白酶用量500 U/g,液料比(V水∶m下脚料)3∶1(mL/g),酶解温度55℃,pH值7.5,酶解时间5 h,该酶解条件下酶解液中氨基酸态氮的质量浓度高达(0.325±0.004)g/100 mL。制备的海鲜酱与市售海鲜酱的口感相当,产品理化及微生物指标符合相关国家标准要求。
The enzymatic hydrolysis experiments on the water extract of Spanish mackerel byproducts were conducted.Through single factor and orthogonal enzymolysis experiments,the enzymatic hydrolysis process of mackerel byproducts was optimized,and the enzymatic hydrolysate was used to process seafood sauce.The sensory quality between the commercial and the homemade seafood sauces were compared and analyzed.The results show that the best enzymatic hydrolysis technology for Spanish mackerel byproducts were gained as follow:the amount of neutral protease of 500 U/g,the ratio of liquid to material of 3∶1,the enzymatic hydrolysis temperature of 55℃,the pH of 7.5,and the enzymolysis time of 5 h,the amino acid nitrogen of the enzymolysis solution produced under the enzymolysis conditions was as high as(0.325±0.004)g/100 mL.The homemade seafood sauce had reached the taste of commercial seafood sauce.The physicochemical and microbiological indicators of the seafood sauce products met the requirements of relevant national standards.
作者
郑瑞生
林雅萍
孙秋琼
张冰泉
郑宗平
ZHENG Rui-sheng;LIN Ya-ping;SUN Qiu-qiong;ZHANG Bing-quan;ZHENG Zong-ping(College of Chemistry and Life Sciences,Quanzhou Normal University,Quanzhou,Fujian 362002,China;Ankee Foodstuff Co.,Ltd.,Quanzhou,Fujian 362001,China;Zhongfang Textile&Apparel Testing〔Fujian〕Co.,Ltd.,Quanzhou,Fujian 362002,China)
出处
《食品与机械》
北大核心
2021年第6期201-206,212,共7页
Food and Machinery
基金
泉州市“港湾计划”引进高层次人才团队项目(编号:2018CT004)
福建省大学生创新创业项目(编号:202010399066)
福建省自然科学基金面上项目(编号:2017J0106)
福建省科技特派员项目(编号:2019,2020)
泉州市科学技术协会科研课题(编号:D18042)
泉州师范学院人才培养经费项目(编号:泉师人〔2016〕4号)。
关键词
马鲛鱼
下脚料
中性蛋白酶
酶解
海鲜酱
Spanish mackerel
byproducts
neutral protease
enzymatic hydrolysis
seafood sauce
