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.
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)
出处
《核农学报》
CAS
CSCD
北大核心
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)。
关键词
青鱼干
酶法脱脂
碱性脂肪酶
含脂率
dried catfish
enzymatic degreasing
alkaline lipase
lipid content
作者简介
刘晓霞,女,主要从事免疫快速检测研究。E-mail:1599326708@qq.com;通讯作者:金仁耀,男,副研究员,主要从事食品安全快速检测研究。E-mail:nodjin@163.com。
