虹鳟鱼骨制备膏体调味料的研发
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- 英文论文题名：The research and development of the paste seasoning made in rainbow trout
- 论文作者：张娅 ; 谭晓怡 ; 毛凤娇 ; 王震宇 ; 杜明
- 英文论文作者：Zhang Ya ; Tan Xiaoyi ; Mao Fengjiao ; Wang Zhenyu ; Du Ming ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：虹鳟鱼 ; 鱼骨 ; 不饱和脂肪酸 ; 质构 ; 调味料
- 英文论文关键词：rainbow trout ; fishbone ; unsaturated fatty acid ; texture ; seasoning
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.9
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：104k
- 原文格式：O
- 会议级别：全国
摘要
虹鳟鱼骨营养丰富,含有大量的蛋白质、鱼油,呈味氨基酸含量高,矿物质元素组成丰富,其中钙磷比例为1.53:1,与人体所需钙磷比例接近,等。总体上看,虹鳟鱼骨是一种营养价值丰富的食品原料。本研究进行了原料中的蛋白质和脂肪等营养组分的进行了测定,并对鱼油中不饱和脂肪酸的组成进行了分析;并采用高压蒸煮、酶解、复配等工艺制备不同种类的膏体调味料,并对采用质构分析技术等对其品质进行评价。结果表明:虹鳟鱼骨中蛋白质和脂肪含量分别为20.69%和22.80%,不饱和脂肪酸含量为83.54%,其中二十碳五烯酸(EPA)和二十二碳六烯酸(DHLA)占脂肪酸含量的23.97%。在200g新鲜鱼骨中,添加食盐等调味料制得的鱼骨调味料口感好,具有鱼骨特有风味,质构品质良好,表面光滑美观,色泽均匀一致。
Rainbow trout bone nutritious and tasty,it contains large amounts of proteinand fish oil for humanbody.In the bone,the content of delicious amino acid was highand the mineral elements which including calcium and phosphorus,and calcium phosphorus ratio is 1.53:1,close to human body needs calcium phosphate scale,were rich,etc.Overall,rainbow trout bone is a rich nutritional value of food raw material.In this study,the protein and fat in raw materials were determined,and the composition of unsaturated fatty acids in fish oil was analyzed;The different types of paste seasoning were prepared by high pressure cooking,enzymatic hydrolysis and compound technology,and then the quality of the structure was evaluate by using the texture analysis technology.The results showed that the protein and fat content in rainbow trout fishbone were20.69%and22.80%,respectively,unsaturated fatty acid content was 83.54%,including eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA) accounting for 23.97%of the fatty acid content.The fishbone seasoning made by mixing fresh fishbone with salt tasted well,which had an unique fishbone flavor,good texture quality,smooth and beautiful surface and uniform colour.
Rainbow trout bone nutritious and tasty,it contains large amounts of proteinand fish oil for humanbody.In the bone,the content of delicious amino acid was highand the mineral elements which including calcium and phosphorus,and calcium phosphorus ratio is 1.53:1,close to human body needs calcium phosphate scale,were rich,etc.Overall,rainbow trout bone is a rich nutritional value of food raw material.In this study,the protein and fat in raw materials were determined,and the composition of unsaturated fatty acids in fish oil was analyzed;The different types of paste seasoning were prepared by high pressure cooking,enzymatic hydrolysis and compound technology,and then the quality of the structure was evaluate by using the texture analysis technology.The results showed that the protein and fat content in rainbow trout fishbone were20.69%and22.80%,respectively,unsaturated fatty acid content was 83.54%,including eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA) accounting for 23.97%of the fatty acid content.The fishbone seasoning made by mixing fresh fishbone with salt tasted well,which had an unique fishbone flavor,good texture quality,smooth and beautiful surface and uniform colour.
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