淡水鱼风味熟食及副产物利用技术研究
摘要
我国是淡水鱼生产大国,年产量在数千万吨,湖南省因境内河湖密布,更是淡水鱼生产大省,年产量达数百万吨。由于鱼类蛋白、脂肪等均优于日常食用的其他动物蛋白与脂肪,在我国人民的饮食结构中已逐渐上升,成为人们饮食中不可或缺的食品。本课题的目的就是依托湖南省丰富的淡水鱼资源,研究制造一种腌腊风味的鱼制品,满足市场需要;同时因为淡水鱼加工中产生的废弃物较多,又研究制造了一种鱼冻制品:实现了淡水鱼的综合加工,有利于企业创造更好的经济价值。
本研究是以新鲜鲢鱼为主要原料,对腌腊鱼制品的生产工艺和原辅材料的配比进行了试验与研究。试验结果表明,其较优工艺参数为:在8～10℃下,加入由3.0%的食盐,2.0%的梅子和2.0%的豆腐乳组成的最佳配比的风味辅料,腌制24h,烘至五成干,再烟熏15min,熏房温度控制在60℃左右,然后投入温度170～175℃的植物油中炸3～4min,所得到的成品呈金黄带酱色,具有独特梅肉香味和烟熏及油炸制品的特殊风味,且肉质可口,咸淡适中。
对从淡水鱼的头、皮、骨和鳞等副产物中蛋白质提取工艺及鱼冻的配方进行了研究,经单因子试验获得蛋白质的适宜提取条件为:加入原料2倍体积的2%食盐溶液于90℃条件下恒温提取2h,pH值为:4.2。鱼冻的最佳配方为:提取液100g、卡拉胶1.0g、KCl 1.0g、白砂糖6g和柠檬酸0.10g;香辛料的加入量为:1%姜、1%蒜和1%葱。
本论文通过对鱼冻的研究,也探索出了一条解决婴幼儿食品中食品添加剂过多的果冻食品问题,以鱼冻代替市场果冻对国民健康大有益处。
Our nation is a great one for freshwater fish production, and the yield per year is about ten millions ton. Because of densely covered rivers and lakes, Hunan Province produces freshwater fish is about millions ton per year. It's well known that the protein and fat from fish is better than that from other animals, the quantity of edible fish is increasing in our life, the fish and its production is becoming an indispensable food. Our aim is to make a freshwater fish production with salted flavor for the require of market, we also noticed that byproduct in fish processing is very much, a fish gel is also studied in this thesis.
The processing of salted fish and ration of main and assistant material were studied used the fresh chub fish as main materials. The experiment with result shows that the optimal condition is: added NaCl 3.0%, plum 2.0%, tofuru 2.0%, salted for 24 hours at 8-10℃, after roasted out 50% water ,the fish was beaconed at 60℃for 15 minute, then deep-fried at 170-175℃for 3-4 minute. The product has a special plum and deep fried production flavor, it is optimal at salt and meat tender.
Collagen protein was extracted from freshwater fish head, bone, skin and scale. And the extraction conditions were 90℃for 2h, added with two volume of water which contains 2 percent salt at pH4.2. This protein was used as main material for fish gel. The best formulation of fish gel was as follows: carrageenin 1%, KCl 1%, sugar 6%, citric acid 0.1%, ginger 1%,shallot 1% and garlic 1%.
In summary, this work represents the first systematic study for freshwater fish processing, and make a new method to resolve the question of high food additives in fruit gel, especially for children food.
本研究是以新鲜鲢鱼为主要原料,对腌腊鱼制品的生产工艺和原辅材料的配比进行了试验与研究。试验结果表明,其较优工艺参数为:在8～10℃下,加入由3.0%的食盐,2.0%的梅子和2.0%的豆腐乳组成的最佳配比的风味辅料,腌制24h,烘至五成干,再烟熏15min,熏房温度控制在60℃左右,然后投入温度170～175℃的植物油中炸3～4min,所得到的成品呈金黄带酱色,具有独特梅肉香味和烟熏及油炸制品的特殊风味,且肉质可口,咸淡适中。
对从淡水鱼的头、皮、骨和鳞等副产物中蛋白质提取工艺及鱼冻的配方进行了研究,经单因子试验获得蛋白质的适宜提取条件为:加入原料2倍体积的2%食盐溶液于90℃条件下恒温提取2h,pH值为:4.2。鱼冻的最佳配方为:提取液100g、卡拉胶1.0g、KCl 1.0g、白砂糖6g和柠檬酸0.10g;香辛料的加入量为:1%姜、1%蒜和1%葱。
本论文通过对鱼冻的研究,也探索出了一条解决婴幼儿食品中食品添加剂过多的果冻食品问题,以鱼冻代替市场果冻对国民健康大有益处。
Our nation is a great one for freshwater fish production, and the yield per year is about ten millions ton. Because of densely covered rivers and lakes, Hunan Province produces freshwater fish is about millions ton per year. It's well known that the protein and fat from fish is better than that from other animals, the quantity of edible fish is increasing in our life, the fish and its production is becoming an indispensable food. Our aim is to make a freshwater fish production with salted flavor for the require of market, we also noticed that byproduct in fish processing is very much, a fish gel is also studied in this thesis.
The processing of salted fish and ration of main and assistant material were studied used the fresh chub fish as main materials. The experiment with result shows that the optimal condition is: added NaCl 3.0%, plum 2.0%, tofuru 2.0%, salted for 24 hours at 8-10℃, after roasted out 50% water ,the fish was beaconed at 60℃for 15 minute, then deep-fried at 170-175℃for 3-4 minute. The product has a special plum and deep fried production flavor, it is optimal at salt and meat tender.
Collagen protein was extracted from freshwater fish head, bone, skin and scale. And the extraction conditions were 90℃for 2h, added with two volume of water which contains 2 percent salt at pH4.2. This protein was used as main material for fish gel. The best formulation of fish gel was as follows: carrageenin 1%, KCl 1%, sugar 6%, citric acid 0.1%, ginger 1%,shallot 1% and garlic 1%.
In summary, this work represents the first systematic study for freshwater fish processing, and make a new method to resolve the question of high food additives in fruit gel, especially for children food.
引文
[1]曾漪青,费志良.水产品加工7日通[M].北京:中国农业出版社,2004:68-84
[2]王锡昌,汪之和.鱼糜制品加工技术[M].北京:中国轻工业出版社,1997:51-76
[3]张俊杰,曾庆孝.我国淡水鱼鱼糜的研究情况[J].食品与发酵工业,2002,28(9):57-63
[4]闵宽洪,朱健,张成锋,王建新.尼罗尖吻鲈与几种鱼肌肉营养成分的比较[J].扬州大学学报(农业与生命科学版),2008,29(1):52-55
[5]叶云花,涂宗财,刘成梅,等。淡水鱼的深加工与综合利用研究[J].江西食品工业,2005,4:29-31
[6]陈奕华,肖斌.综合利用鲮鱼加工下脚料鱼头的工艺探讨[J].广州食品工业科技,1999,15(1):8-10
[7]J.E.Eastone.The Amino Acid Composition of Fish Collagen and Gelatin[J].Biochem J.1957,65(2):363-368
[8]廖启元,钱俊青,姜洪峰,等.自溶法回收鱼类加工废弃物中鱼油的研究[J].浙江工业大学学报,2006,34(3):254-257
[9]马克平.试论生物多样性的概念[J].生物多样性,1993,1(1):20-22
[10]陈马康.保护生猛海(河)鲜资源研究呈味机制[J].渔业现代化,2001,5:7-9
[11]曾一本.淡水鱼类种质资源生态库的研究现状与展望[J].水生生物学报,1999,23(3):273-278
[12]宋憬恩.古老珍稀的淡水鱼[J].中国钓鱼,2007,6:38
[13) 董荣奎.内蒙古冷水鱼类资源厦其开发刺用前景[J].现代农业,2004,12:16-19
[14]王利民,王丁.长江流域的渔业与湿地保护[J].人民长江,2004,35(5):37-39
[15]任长江,王瑞鹏,李红敬.海南省森林溪流淡水鱼类地理分布研究[J].国土与自然资源研究,2005,1:78-80
[16]李景奇.我国湖泊风景资源研究[J].中国园林,1997,1:50-51
[17]李文阁.我国淡水鱼资源的保护与渔业经济的可持续发展[J].内蒙古民族大学学报(自然科学版),2005,20(6):645-649
[18]中华人民共和国国家统计局.中国统计年签--2006[M].北京:中国统计出版社,2006:138
[19]励建荣,马永钧.中国水产品加工业的现状及发展[J].食品科技,2008,33(1):1-4
[20]龚钢明,顾慧,蔡宝国.鱼类加工下脚料的资源化与利用途径[J].中国资源综合利用,2003,7:23-24.
[21]赖海涛,黄志勇,涂开生.酶法提取烤鳗下脚料水解动物蛋白的研究[J].集美大学学报(自然版),2002,7(1):111-114
[22]邵伟,王栋,陈菽,等.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发,2006,27(11):142-144.
[23]江为民.2005年宜发展的水产品种[J].湖南农业,2005,1:9
[24]http://db.fish.cn/F01/query.asp
[25]柳富荣.淡水产品加工业发展的思考与对策[J].渔业致富指南,2002,1:20-22
[26]胡国华.食品添加剂在禽畜及水产品中的应用[M].北京:化学工业出版社,2005:251-257.
[27]曾漪青,费志良.水产品加工7日通[M].中国农业出版社,2004:149-152.
[28]马美湖,葛长荣.动物性食品加工学[M].北京-中国轻工业出版社,2003:142-143.
[29]杨凌.葱花鲤鱼罐头的加工制作[D].西北农林科技大学食品科学与工程学院2005:1-3.
[30]陈立新,夏延斌.食品质量安全检验基础与技术[M].长沙:湖南人民出版社,2005:90-115.
[31]周传云.食品卫生微生物学检验[M].湖南农业大学,2005:62-70.
[32]张国治.油炸食品生产技术[M].北京化学工业出版社,2005:256-260.
[33]Chellan ROSE,Mahendra KUMAR,Asit B.MANDAL.A study of the hydrationand thermodynamics of warm-water and cold-water fish collagens[J].BiochJ,1998,(249):127-133
[34]Hong W.,Michael H.,Byme A.,Generation of collagenase-resistant collagen by site-directed mutagenesis of routine proal(Ⅰ) collagen gene[J].Proe Natl Acad Sci USA,1990.(87):5888-5892
[35]曾漪青,费志良.水产品加工7日通[M].北京:中国农业出版社,2004:68-84
[36]汪敏,岳京立,穆伟,等.从鱼头中提取硫酸软骨素实验方法的研究[J].数理医药学,2005,18(1):12
[37]朱莉霞,宁喜斌.盐度和加曲对罗非鱼片加工废弃物速酿鱼露的影响[J].食品与生物技术学报,2005,24(5):47-50
[38]胡二坤,郭兴凤,谭凤艳,等.猪皮中胶原蛋白的提取[J].河南工业大学学报,2006,27(1):50-53
[39]李燕,龚珞军,李文华,等.鱼鳞冻加工工艺的研究[J].水产加工,2006,(9):49-50
[40]林亲录,邓放明,单扬,等.园艺产品加工学[M].北京:中国农业出版社,2003:110-144
[41]王钦德,杨坚,庞杰,等.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003,330-361
[42]霍建聪,杨保刚,张伟敏,等.鲜香调味鱼片的加工工艺[J].水产科技情报,2005,32(5):208-209
[43]洪鹏志,章超桦.水产品安全生产与品质控制[M].北京:化学工业出版社,2005:152-178
[44]Hong W.,Michael H.,Byme A.,Generation of collagenase-resistant collagen by site-directed mutagenesis of mttdne proal(Ⅰ) collagen ge.ne[J].Proe Natl Acad Sci USA,1990,(87):5888-5892
[45]江汉湖,董明盛,李宗军,等.食品微生物学[M].北京:中国农业出版社,2004:357-376
[46]张佳敏,张雯,卢晓黎.转谷氨酰胺酶对淡水鱼鱼肉弹性和烹饪损失影响研究[J].四川食品与发酵,2008,44(2):50-53
[47]杨玲芝,陈舜胜,赵善贞,等.膳食纤维对淡水鱼糜凝胶弹性的影响[J].现代食品科技,2005,22(2):89-91
[2]王锡昌,汪之和.鱼糜制品加工技术[M].北京:中国轻工业出版社,1997:51-76
[3]张俊杰,曾庆孝.我国淡水鱼鱼糜的研究情况[J].食品与发酵工业,2002,28(9):57-63
[4]闵宽洪,朱健,张成锋,王建新.尼罗尖吻鲈与几种鱼肌肉营养成分的比较[J].扬州大学学报(农业与生命科学版),2008,29(1):52-55
[5]叶云花,涂宗财,刘成梅,等。淡水鱼的深加工与综合利用研究[J].江西食品工业,2005,4:29-31
[6]陈奕华,肖斌.综合利用鲮鱼加工下脚料鱼头的工艺探讨[J].广州食品工业科技,1999,15(1):8-10
[7]J.E.Eastone.The Amino Acid Composition of Fish Collagen and Gelatin[J].Biochem J.1957,65(2):363-368
[8]廖启元,钱俊青,姜洪峰,等.自溶法回收鱼类加工废弃物中鱼油的研究[J].浙江工业大学学报,2006,34(3):254-257
[9]马克平.试论生物多样性的概念[J].生物多样性,1993,1(1):20-22
[10]陈马康.保护生猛海(河)鲜资源研究呈味机制[J].渔业现代化,2001,5:7-9
[11]曾一本.淡水鱼类种质资源生态库的研究现状与展望[J].水生生物学报,1999,23(3):273-278
[12]宋憬恩.古老珍稀的淡水鱼[J].中国钓鱼,2007,6:38
[13) 董荣奎.内蒙古冷水鱼类资源厦其开发刺用前景[J].现代农业,2004,12:16-19
[14]王利民,王丁.长江流域的渔业与湿地保护[J].人民长江,2004,35(5):37-39
[15]任长江,王瑞鹏,李红敬.海南省森林溪流淡水鱼类地理分布研究[J].国土与自然资源研究,2005,1:78-80
[16]李景奇.我国湖泊风景资源研究[J].中国园林,1997,1:50-51
[17]李文阁.我国淡水鱼资源的保护与渔业经济的可持续发展[J].内蒙古民族大学学报(自然科学版),2005,20(6):645-649
[18]中华人民共和国国家统计局.中国统计年签--2006[M].北京:中国统计出版社,2006:138
[19]励建荣,马永钧.中国水产品加工业的现状及发展[J].食品科技,2008,33(1):1-4
[20]龚钢明,顾慧,蔡宝国.鱼类加工下脚料的资源化与利用途径[J].中国资源综合利用,2003,7:23-24.
[21]赖海涛,黄志勇,涂开生.酶法提取烤鳗下脚料水解动物蛋白的研究[J].集美大学学报(自然版),2002,7(1):111-114
[22]邵伟,王栋,陈菽,等.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发,2006,27(11):142-144.
[23]江为民.2005年宜发展的水产品种[J].湖南农业,2005,1:9
[24]http://db.fish.cn/F01/query.asp
[25]柳富荣.淡水产品加工业发展的思考与对策[J].渔业致富指南,2002,1:20-22
[26]胡国华.食品添加剂在禽畜及水产品中的应用[M].北京:化学工业出版社,2005:251-257.
[27]曾漪青,费志良.水产品加工7日通[M].中国农业出版社,2004:149-152.
[28]马美湖,葛长荣.动物性食品加工学[M].北京-中国轻工业出版社,2003:142-143.
[29]杨凌.葱花鲤鱼罐头的加工制作[D].西北农林科技大学食品科学与工程学院2005:1-3.
[30]陈立新,夏延斌.食品质量安全检验基础与技术[M].长沙:湖南人民出版社,2005:90-115.
[31]周传云.食品卫生微生物学检验[M].湖南农业大学,2005:62-70.
[32]张国治.油炸食品生产技术[M].北京化学工业出版社,2005:256-260.
[33]Chellan ROSE,Mahendra KUMAR,Asit B.MANDAL.A study of the hydrationand thermodynamics of warm-water and cold-water fish collagens[J].BiochJ,1998,(249):127-133
[34]Hong W.,Michael H.,Byme A.,Generation of collagenase-resistant collagen by site-directed mutagenesis of routine proal(Ⅰ) collagen gene[J].Proe Natl Acad Sci USA,1990.(87):5888-5892
[35]曾漪青,费志良.水产品加工7日通[M].北京:中国农业出版社,2004:68-84
[36]汪敏,岳京立,穆伟,等.从鱼头中提取硫酸软骨素实验方法的研究[J].数理医药学,2005,18(1):12
[37]朱莉霞,宁喜斌.盐度和加曲对罗非鱼片加工废弃物速酿鱼露的影响[J].食品与生物技术学报,2005,24(5):47-50
[38]胡二坤,郭兴凤,谭凤艳,等.猪皮中胶原蛋白的提取[J].河南工业大学学报,2006,27(1):50-53
[39]李燕,龚珞军,李文华,等.鱼鳞冻加工工艺的研究[J].水产加工,2006,(9):49-50
[40]林亲录,邓放明,单扬,等.园艺产品加工学[M].北京:中国农业出版社,2003:110-144
[41]王钦德,杨坚,庞杰,等.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003,330-361
[42]霍建聪,杨保刚,张伟敏,等.鲜香调味鱼片的加工工艺[J].水产科技情报,2005,32(5):208-209
[43]洪鹏志,章超桦.水产品安全生产与品质控制[M].北京:化学工业出版社,2005:152-178
[44]Hong W.,Michael H.,Byme A.,Generation of collagenase-resistant collagen by site-directed mutagenesis of mttdne proal(Ⅰ) collagen ge.ne[J].Proe Natl Acad Sci USA,1990,(87):5888-5892
[45]江汉湖,董明盛,李宗军,等.食品微生物学[M].北京:中国农业出版社,2004:357-376
[46]张佳敏,张雯,卢晓黎.转谷氨酰胺酶对淡水鱼鱼肉弹性和烹饪损失影响研究[J].四川食品与发酵,2008,44(2):50-53
[47]杨玲芝,陈舜胜,赵善贞,等.膳食纤维对淡水鱼糜凝胶弹性的影响[J].现代食品科技,2005,22(2):89-91