摘要
对牡蛎肉的基本营养成分和水提工艺进行了研究。运用多指标正交实验,以蛋白、糖原和牛磺酸提取率为考察指标,优化提取条件。结果表明,牡蛎肉中蛋白质、糖原和牛磺酸含量丰富,含量分别为7.284%、4.914%、646.3mg/100g,牡蛎蛋白质的氨基酸组成完善。牡蛎肉水提工艺的最佳参数:提取时间4h,提取温度80℃,料水比1∶4。在此条件下,蛋白、糖原和牛磺酸提取率分别为21.36%、88.20%、99.36%,提取工艺稳定可行。
The basic nutritional components and water-extraction process of Crassostrea gigas meat were investigated. The multi-target orthogonal experiment was used for the extraction process. Using recovery rate of protein,glycogen and taurine as standards for optimizing the water-extraction condition. The results showed that the contents of protein,glycogen and taurine in oyster meat were 7.284%,4.914% and 646.3 mg/100 g respectively. The distribution of amino acids in oyster meat was perfect. The optimal water-extracting condition was found to be at 80 ℃ with 4 times water for 4 h. Under the optimal condition,the recovery rate of protein,glycogen and taurine were 21.36%,88.20% and 99.36% respectively. The optimal process is feasible and stable.
出处
《食品科技》
CAS
北大核心
2011年第3期209-212,共4页
Food Science and Technology
基金
广东省产学研项目资助(2007B080400113)
关键词
牡蛎
水提
提取率
多指标正交实验
Crassostrea gigas
water-extraction
recovery rate
multi-target orthogonal experiment
作者简介
王丹（1985-），女，内蒙古通辽人，硕士研究生，研究方向为水产品高值化利用。
通讯作者
