鲐鱼酶法脱脂技术

New Degreasing Technology of Pneumatophorus japonicus by Alkaline Lipase Method

应用脂肪酶于鲐鱼鱼片和鱼糜加工的脱脂工艺，并筛选出该酶的最佳使用条件： pH8.7,温度 32℃ ,酶添加浓度 40 U/mL,脱脂时间 50 min。同时比较了鲐鱼酶法脱脂与理化法脱脂的效果。结果表明，鲐鱼鱼糜在上述脂肪酶最适脱脂条件下的残脂率可达到 5％（干基）以下，而采用理化法脱脂只能达到 10％（干基）左右。对鲐鱼鱼片无论酶法还是理化法均难以达到 10％以下。

This paper studied degreasing technology of Pneumatophorus japonicus fillet and surimi processing applied alkaline lipase. The optimum conditions are selected as follows:1)pH:8.7; 2)Temperature:32℃ ; 3)Alkaline Lipase adding concentration: less than 40 U/mL; 4)Degreasing time:50min. Comparison of degreasing by alkaline lipase method and physical and chemical method has been done. The results showed that the residual fat rate of fish surimi is less than 5％ (based on dry weight, the below as the same) by alkaline lipase and about 10％ by physical－ chemical method respectively under the above optimum conditions. The residual fat rate of fish fillet is difficult to reach below 10％ either by alkaline lipase or by physical－ chemical method.