优质罗非鱼鱼糜的研究
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摘要
本论文以罗非鱼为原料,研究了吉富罗非鱼(Oreochromis Niloticus)及鱼糜的化学组成及鱼糜中组织蛋白酶特性、酵母脱腥工艺、预处理方法和添加鳕鱼鱼皮酶解液对鱼糜抗冻效果的影响,制备了优质罗非鱼鱼糜。
本论文的研究内容主要包括以下4个部分:
1.测定了罗非鱼及鱼糜的化学组成及其组织蛋白酶特性。罗非鱼鱼肉中蛋白含量为15.28% ,脂肪含量为2.25%。属高蛋白、低脂肪鱼类。在鱼肉各蛋白成分中,肌原纤维蛋白含量最高为62.33g/100g,是鱼糜凝胶的主要蛋白。组织蛋白酶L在最适温度下,漂洗后酶活性残留达80.96%,是导致罗非鱼鱼糜凝胶劣化的主要酶类,而最适合温度下,组织蛋白酶B、H活性分别为漂洗前的11.49%和3.53%。
2.研究了酵母脱腥方法和脱腥处理对鱼糜质量的影响。以感官评定和凝胶强度为指标,通过单因素和正交实验,考察了其对鱼糜白度、凝胶强度、组织蛋白酶活性、肌原纤维蛋白酶ATPase活性和溶解性的影响,确定了最佳的脱腥条件和漂洗条件:即接种量为1.5%的酵母,35℃,pH6.5,发酵40min脱腥效果最佳。采用清水漂洗2次,0.25%盐水漂洗1次,漂洗时间为每次3min,漂洗后鱼糜凝胶强度相对较大,且能缓解腥味等不良口感。并且脱腥对酶活性影响不大,而漂洗能除去几乎所有组织蛋白酶H、部分组织蛋白酶B及少量组织蛋白酶L。
3.研究了热处理对鱼糜品质的影响。将鱼糜分别置于50℃水浴下处理30s、60s、90s;60℃水浴30s、60s;137w功率微波处理30s、60s。考察了不同预处理对鱼糜不可冻结含水率、蛋白变性温度、流变性、蛋白相互作用力、盐溶性、肌原纤维蛋白溶液ATPase活性、凝胶性和持水性的影响。研究表明,微波处理60s的鱼糜抗冻效果最佳。
4.研究了添加鳕鱼鱼皮酶解液对抗冻效果的影响。通过研究两种酶解液的添加对鱼糜流变性、粘度、凝胶性、持水能力和白度的影响,研究了其对鱼糜蛋白不可冻结含水率、盐溶性和肌原纤维蛋白溶液ATPase活性的影响,同时选用商业抗冻剂(蔗糖/山梨醇)做对照,确定了添加5%的风味蛋白酶酶解液可以获得与商业抗冻剂相似的抗冻效果。
The chemical composition of tilapia and its surimi and the characteristics of surimi protein in the tissue, the optimal conditions of deodorization and the effect of enzymatic hydrolysates of cod fish skin on surimi frostresistance were researched. Research covered the following four parts:
1. The chemical composition of tilapia meat and its surimi was determined in this article. The results showed that the protein content of tilapia fish is 15.28%, fat content is 2.25%, so it is a high protein, low fat fish. Myofibrillar protein with the highest content is the main protein of surimi. The characteristics of cathepsin in surimi protein were also researched. The results showed that residual activity of cathepsin L after rinsing was up to 80.96%, leading to the main gel degradation enzymes of tilapia surimi, while the residual activity of cathepsins B, H was 11.49% and 3.53% after rinsing, respectively.
2. Take trimethylamine, sensory evaluation and gel strength as index,we studied the process of deodorization and the effect of deodorization on surimi quality, and determined the best conditions of deodorization by single factor and orthogonal experiment, and studied the whiteness, gel strength, cathepsin activity, myofibrillar protein ATPase activity and solubility of surimi The best conditions of deodorization and bleaching were: the inoculum of 1.5% yeast, 35℃, pH 6.5, fermentation for 40min . Washing with water two times, 0.25% salt water 1 times, washing time is 3min each. washing can not only alleviate the bad smell taste but also raise the gel strength of surimi. Odor removal little effect on enzyme activity, washing can go out almost all of cathepsin H, part of cathepsin B and a small amount of cathepsin L.
3. The effect of different pretreatment on frozen surimi was studied. The surimi was treated under 50℃water bath for 30s, 60s, 90s; 60℃water bath for 30s, 60s; microwave with 137w for 30s, 60s. The effects of different pretreatments on the content of non-frozen water, protein denaturation temperature, rheology, protein interaction, salt solublity, myofibrillar ATPase activity of protein solution, gel and water holding capacity were researched comprehensively,and the results showed that the surimi treated by microwave for 60s was the best.
4. The effect of addition of two hydrolysates on anti-freezing propertyof surimi were studied, water holding capacity, whiteness, and its non-freezing water content, salt soluble and myofibrillar ATPase activity of protein solution. acted as indicators, Commercial antifreeze agent used as control experiment. The result showed that effect of adding 5% protease enzyme hydrolysate was the best.
本论文的研究内容主要包括以下4个部分:
1.测定了罗非鱼及鱼糜的化学组成及其组织蛋白酶特性。罗非鱼鱼肉中蛋白含量为15.28% ,脂肪含量为2.25%。属高蛋白、低脂肪鱼类。在鱼肉各蛋白成分中,肌原纤维蛋白含量最高为62.33g/100g,是鱼糜凝胶的主要蛋白。组织蛋白酶L在最适温度下,漂洗后酶活性残留达80.96%,是导致罗非鱼鱼糜凝胶劣化的主要酶类,而最适合温度下,组织蛋白酶B、H活性分别为漂洗前的11.49%和3.53%。
2.研究了酵母脱腥方法和脱腥处理对鱼糜质量的影响。以感官评定和凝胶强度为指标,通过单因素和正交实验,考察了其对鱼糜白度、凝胶强度、组织蛋白酶活性、肌原纤维蛋白酶ATPase活性和溶解性的影响,确定了最佳的脱腥条件和漂洗条件:即接种量为1.5%的酵母,35℃,pH6.5,发酵40min脱腥效果最佳。采用清水漂洗2次,0.25%盐水漂洗1次,漂洗时间为每次3min,漂洗后鱼糜凝胶强度相对较大,且能缓解腥味等不良口感。并且脱腥对酶活性影响不大,而漂洗能除去几乎所有组织蛋白酶H、部分组织蛋白酶B及少量组织蛋白酶L。
3.研究了热处理对鱼糜品质的影响。将鱼糜分别置于50℃水浴下处理30s、60s、90s;60℃水浴30s、60s;137w功率微波处理30s、60s。考察了不同预处理对鱼糜不可冻结含水率、蛋白变性温度、流变性、蛋白相互作用力、盐溶性、肌原纤维蛋白溶液ATPase活性、凝胶性和持水性的影响。研究表明,微波处理60s的鱼糜抗冻效果最佳。
4.研究了添加鳕鱼鱼皮酶解液对抗冻效果的影响。通过研究两种酶解液的添加对鱼糜流变性、粘度、凝胶性、持水能力和白度的影响,研究了其对鱼糜蛋白不可冻结含水率、盐溶性和肌原纤维蛋白溶液ATPase活性的影响,同时选用商业抗冻剂(蔗糖/山梨醇)做对照,确定了添加5%的风味蛋白酶酶解液可以获得与商业抗冻剂相似的抗冻效果。
The chemical composition of tilapia and its surimi and the characteristics of surimi protein in the tissue, the optimal conditions of deodorization and the effect of enzymatic hydrolysates of cod fish skin on surimi frostresistance were researched. Research covered the following four parts:
1. The chemical composition of tilapia meat and its surimi was determined in this article. The results showed that the protein content of tilapia fish is 15.28%, fat content is 2.25%, so it is a high protein, low fat fish. Myofibrillar protein with the highest content is the main protein of surimi. The characteristics of cathepsin in surimi protein were also researched. The results showed that residual activity of cathepsin L after rinsing was up to 80.96%, leading to the main gel degradation enzymes of tilapia surimi, while the residual activity of cathepsins B, H was 11.49% and 3.53% after rinsing, respectively.
2. Take trimethylamine, sensory evaluation and gel strength as index,we studied the process of deodorization and the effect of deodorization on surimi quality, and determined the best conditions of deodorization by single factor and orthogonal experiment, and studied the whiteness, gel strength, cathepsin activity, myofibrillar protein ATPase activity and solubility of surimi The best conditions of deodorization and bleaching were: the inoculum of 1.5% yeast, 35℃, pH 6.5, fermentation for 40min . Washing with water two times, 0.25% salt water 1 times, washing time is 3min each. washing can not only alleviate the bad smell taste but also raise the gel strength of surimi. Odor removal little effect on enzyme activity, washing can go out almost all of cathepsin H, part of cathepsin B and a small amount of cathepsin L.
3. The effect of different pretreatment on frozen surimi was studied. The surimi was treated under 50℃water bath for 30s, 60s, 90s; 60℃water bath for 30s, 60s; microwave with 137w for 30s, 60s. The effects of different pretreatments on the content of non-frozen water, protein denaturation temperature, rheology, protein interaction, salt solublity, myofibrillar ATPase activity of protein solution, gel and water holding capacity were researched comprehensively,and the results showed that the surimi treated by microwave for 60s was the best.
4. The effect of addition of two hydrolysates on anti-freezing propertyof surimi were studied, water holding capacity, whiteness, and its non-freezing water content, salt soluble and myofibrillar ATPase activity of protein solution. acted as indicators, Commercial antifreeze agent used as control experiment. The result showed that effect of adding 5% protease enzyme hydrolysate was the best.
引文
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