鱼类脱脂方法研究进展
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摘要
鱼本身所含有的脂肪在很大程度上限制了鱼制品的加工和消费,探讨鱼类脱脂方法对鱼制品加工业具有重要意义。本文综述了国内外鱼类脱脂方法的研究进展,并对其进行展望,旨在为鱼类的脱脂研究及高价值鱼制品的开发提供参考。
The fish fat is generally considered as a major constraint to the processing and consumption of fish and its products. Thus,the study on degreasing for fish is of great significance to fish products industry. In order to provide references for the research of fish degreaseing and development of fish products with high additional value,The study reviewed all kinds of degreaseing methods at internal and abroad and the prospect was predicted.
The fish fat is generally considered as a major constraint to the processing and consumption of fish and its products. Thus,the study on degreasing for fish is of great significance to fish products industry. In order to provide references for the research of fish degreaseing and development of fish products with high additional value,The study reviewed all kinds of degreaseing methods at internal and abroad and the prospect was predicted.
引文
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[5]Yarnpakdee S,Benjakul S,Nalinanon S,Kristinsson H G.Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia(Oreochromis niloticus)muscle as affected by freshness and antioxidants[J].Food Chemistry,2012,132(4):1781-1788
[6]郝淑贤,李晓燕,李来好,杨贤庆,黄卉,林婉玲,魏涯.鲟营养组成、高值化加工利用及质量安全研究进展[J].南方水产科学,2014,10(6):101-106
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[9]Thakur D,Morioka K,Itoh Y,Obatake A.lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture[J].Fisheries Science,2003,69(3):487-494
[10]王建辉,靳娜,刘冬敏,刘永乐,陈奇,王发祥,李向红,俞健.冷藏过程中草鱼肌肉组织学特性的研究[J].现代食品科技,2014,30(10):19-23
[11]郑毅,施巧琴,黄建中,吴松刚.脂肪酶在鲭鱼鱼片脱脂中的应用[J].福建师范大学学报,1999,15(1):86-89
[12]欧阳杰,蔡淑君,林蔚.多脂红身鱼鱼糜脱脂方法的对比实验研究[J].食品科学,2009,30(24):179-182
[13]杨倩倩,养殖大黄鱼脱脂脱腥方法及对品质的影响研究[D].广州:华南理工大学,2011
[14]杨娜,王鸿飞,宋佳敏,沈晓俊,邵兴锋,许凤.超声波辅助提取裂褶菌多糖及分离纯化的研究[J].核农学报,2014,28(11):2015-2024
[15]陈丽清,陈清,韩佳东,马良,张宇昊.猪皮超声波乳化脱脂工艺的研究[J].食品工业科技,2012,33(16):265-267,272
[16]赵淑英,盛永丽,李慧芝.超声波强化有机溶剂萃取nimbin的研究[J].江苏农业科学,2010,(2):303-304,309
[17]孙健,钮福祥,岳瑞雪,徐飞,张毅,朱红.超声波辅助酶法提取甘薯渣膳食纤维的研究[J].核农学报,2014,28(7):1261-1266
[18]Mason T,Paniwayk L,Lorimer J.The use of ultrasound in food technology[J].Ultrasonics Sonochemistry,1996,3(3):253-256
[19]孙丹红,韩劲,曹明蓉,石碧.超声波对裸皮脱脂的影响[J].皮革科学与工程,2003,13(3):17-20
[20]张玲,芮汉明,张立彦.酶法提取猪皮胶原及产物性质分析[J].食品科学,2013,34(19):123-127
[21]马艳.鸡肉脱脂技术及脱脂处理对肉品质影响的研究[D].合肥:安徽农业大学.2008:32-35
[22]吴燕燕,李来好,杨贤庆,于刚,陈胜军,马海霞,岑剑伟,郝淑贤,黄卉,魏涯,刁石强,戚勃,周婉君.一种军曹鱼片的脱脂方法:中国,ZL2010101481481[P].2010-09-29
[23]隋智慧.超临界CO2萃取法脱脂的研究[J].皮革化工,2002,19(3):29-31
[24]杨海军,张宁,曾庆琪,俞启平,李祥.超临界CO2萃取番荔枝内酯优选工艺研究[J].现代中药研究与实践,2011,25(1):37-39
[25]李晔,马良,张宇昊.正交试验优化鱼皮超声乳化法脱脂工艺[J].食品科学,2012,33(24):127-131
[26]张意静.食品分析[M].北京:中国轻工业出版社,2007:152-153
[27]许庆陵,刘恒明,陈欣,邢殿楼.酶法制备脱脂鱼蛋白的初步研究[J]水产科学,2006,25(9):438-442
[28]陈培基,李来好,李刘冬,刁石强.小杂鱼脱脂技术的研究[J].湛江海洋大学学报,2003,23(4):21-26
[29]丁浩宸,何非易,曹蔚,王宏海,卢延斌,张燕平.南极磷虾肉营养基料脱脂工艺研究[J].食品科技,2013,38(7):173-177
[30]纪家笙,黄志斌,杨运华,季恩溢,沈月新.水产品工业手册[M].北京:中国轻工业出版社,2011:594
[31]Hu H,Li B F,Zhao X.Enzymatic hydrolysis of defatted mackerel protein with low bitter taste[J].Oceanic and Coastal Sea Research,2011,10(1):85-92
[32]Wang Y C,Wang R,Chang Y G,Gao Y,Li Z J,Xue C H.Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill(Euphausia superba)byproducts[J].Food Chemistry,2015,188(4):170-176
[33]Rossawan I,Soottawat B,Wonnop V,Wu J P.Antioxidative and functional properties of protein hydrolysate from defatted skipjack(Katsuwonous pelamis)roe[J].Food Chemistry,2012,135(4):3039-3048
[34]夏珊珊,曹少谦,刘亮,戚向阳.响应面法优化马面鱼皮胶原蛋白提取工艺及胶原组成分析[J].核农学报,2014,28(5):869-875
[35]Tang H G,Wu T X,Zhao Z H Y,Pan X D.Biochemical composition of large yellow croaker(Pseudosciaena Croaker)cultured in China[J].Journal of Food Quality,2008,31(3):382-393
[36]欧阳杰,蔡淑君,林蔚,张敬峰,沈建.鲐鱼鱼片与鱼糜脱脂方法的筛选研究[J].食品工业科技,2011,32(2):211-213,216
[37]Fu X L,Xu S Y,Wang Z.Kinetics of lipid oxidation and off-odor formation in silver carpmince:the effect of lipoxygenase and hemoglobin[J].Food Research International,2009,42(1):85-90
[38]吴靖娜,许永安,刘智禹,苏捷.养殖大黄鱼鱼片脱脂工艺研究[J].河南工业大学学报:自然科学版,2013,34(6):27-31
[39]高元沛,邓尚贵,应晓国.梅童鱼碱法脱脂工艺研究[J].食品工业,2014,35(7):148-151
[40]吴琴琴,杨丽虹,唐旭,徐长安,何建林,张怡评,易瑞灶.鱼鳞胶原蛋白提取过程中脱脂工艺的优化[J].食品工业科技,2011,32(12):273-275
[41]陈希燕,娄永江.养殖大黄鱼碱性复合盐脱脂工艺优化[J].食品科技,2010,35(6):170-174
[42]Drumm T,Spanier A.Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage[J].Journal of Agriculture and Food Chemistry,1991,39(2):336-343
[43]邵明栓,陶敏,向蔚,孟昌伟,林琳,叶应旺,姜绍通,陆剑锋.斑点叉尾鮰鱼骨脱脂及其制备CMC活性钙的工艺优化[J].食品科学,2010,31(20):111-115
[44]Sakanaka S,Tachibana Y.Active oxygen scavenging activity of eggyolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates[J].Food Chemistry,2006,95(5):243-24
[45]应巧玲,傅玉颖,陆海霞,励建荣.响应面法优化海鳗酶法脱脂工艺的研究[J].中国粮油学报,2010,25(12):56-62
[46]陈胜军,李来好,杨贤庆,石红,郝淑贤,吴燕燕,刁石强.脂肪酶在鲻鱼脱脂用的应用[J].食品科学,2007,28(2):153-155
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