• 首页|编委会|期刊简介|期刊荣誉|投稿指南|联系我们|过刊浏览
陈周,张美玲,尹涛,熊善柏,尤娟,胡杨.4种蛋白酶对鲢鱼骨汤特性的影响[J].华中农业大学学报,2019,38(6):-47
4种蛋白酶对鲢鱼骨汤特性的影响
Effects of four kinds of proteases on properties of silver carp fish bone soup
投稿时间:2019-07-24  
DOI:
中文关键词:    鱼骨汤  蛋白酶  酶解  蛋白肽    游离氨基酸  滋味
英文关键词:silver carp  fish bone soup  proteases  enzymatic hydrolysis  peptide  Ca  free amino acid  taste
基金项目:国家重点研发计划项目(2018YFD0901003)
作者单位E-mail
陈周 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070 13163376881@163.com 
张美玲 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
尹涛 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070 yintao@mail.hzau.edu.cn 
熊善柏 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
尤娟 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
胡杨 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
摘要点击次数: 43
全文下载次数: 44
中文摘要:
      以鲢脊骨为原料,采用高温蒸煮、酶解、真空浓缩、灌装、灭菌等工序制备鲢鱼骨汤,并研究了4种蛋白酶(中性蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶)对鱼骨汤的氮收率、基本组成、蛋白肽含量、外观、色度和滋味特性的影响。结果表明,与空白样品(未加酶)相比,酶解制备鱼骨汤的氮收率、游离氨基酸含量、钙含量和分子质量小于3 ku的蛋白肽含量显著增加(P<0.05),其中采用风味蛋白酶制备鱼骨汤的这4项指标最高,分别比空白样品(未加酶)增加了46.61%、3 478.82%、233.40%和56.25%。外观与色度结果表明,风味蛋白酶制备鱼骨汤颜色为深黄色,b*值最大(3.24),其次为其他3种蛋白酶制备的鱼骨汤(1.72~2.86),空白样品(未加酶)的最低(-1.78)。电子舌结果表明,风味蛋白酶制备的鱼骨汤鲜味最强,苦味最弱。 综上所述,风味蛋白酶制备的鲢鱼骨汤的营养、外观和滋味品质最佳。
英文摘要:
      Fish bone soup was made from silver carp backbone sequentially by high temperature cooking,enzymatic hydrolysis,vacuum concentration,filling and sterilization. Effects of protease type (neutral protease,alkaline protease,flavor protease and papain) on nitrogen yield,basic composition,peptide content,color,appearance and taste characteristics of the fish bone soup were investigated by atomic absorption spectrophotometer,colorimeter and E nose device,etc. The results showed that,the nitrogen yield,free amino acid content,calcium content and peptide (<3 ku) content of fish bone soup prepared by enzymatic hydrolysis were significantly higher than those of the blank sample (without enzyme) (P<0.05). The four indicators of the fish bone soup prepared by flavor protease were the highest,which increased by 46.61%,3 478.88%,233.40% and 56.25%,respectively,compared with the blank sample. The fish bone soup prepared by the flavor protease was deep yellow. Color parameter of b* value was the highest for the fish bone soup prepared by flavor protease (3.24),followed by the samples treated by the other three proteases (2.86 1.72),and then the blank sample. Principal component analysis (PCA) showed that there were significant differences in the taste characteristics of the five fish bone soups. The fish bone soup prepared by the flavor protease had the strongest umami taste and the weakest bitter taste. Overall,the fish bone soup prepared by the flavor protease has the best nutrition,appearance and taste quality.
查看全文  查看/发表评论  下载PDF阅读器
关闭
版权所有:华中农业大学学报(自然科学版)  
主管单位:教育部 主办单位:华中农业大学 地址:湖北武汉南湖狮子山华中农业大学内
电话:027-87287364 电子邮件:hnlkxb@mail.hzau.edu.cn
您是本站第7786829位访问者  今日一共访问1698次  
技术支持:北京勤云科技发展有限公司