青鳞鱼鱼肉提取物在加热过程中的性质研究

Study on tuaits of muscle Extract From Harengula zunasi Bleeker during Heating

本文以青鲜鱼鱼肉为原料,采有冷水法和酶水解法制备提取物并对其在加热过程中的性质进行了研究。结果表明:①青鳞鱼鱼肉蛋白含量为68.3—71％且水溶性蛋白与水不溶性蛋白之比约为2:9;②酶水解法提取物非蛋白氮约为其总氮的50％,而冷水法提取物则为41.5％;③酶水解法提取物在50℃、60℃、70℃、80℃和90℃的温度条件下加热2h后,颜色明显加深,同时产生大量的呈香物质,但常规成分基本无变化;而冷水法提取物在同样的温度条件下,其颜色、滋味等感官特性变化不明显,但常规成分变化却明显;④提取物水溶性蛋白的变性温度为60-70℃,70-90℃时提取物总氮大部分是非蛋白氮。青鳞鱼提取物在加热过程中的这些性质为其加工和利用提供了重要的理论依据。

Heating process on traits of muscle extract from H.Zunasi with cooling water and enzyme was studied. A protein content of raw material was 68.3-71.0%, the ratio between dissolubleand insoluble protein was 2 to 9, and that between non-protein and protein nitrogen was 50% in muscle extract with enzyme, moreover, 41.5% in muscle extract with cooling water. The color change of muscle extract with enzyme gradually accelerated, at the same time, a great deal of special flavor substance also came into being, but primary routine ingredients hadn't basically change, during respective heating from 50℃ to 90℃ for two hours. Nevertheless, sense traits ( such as color, taste )of muscle extract with cooling water didn't change, primary routine ingredients had yet obvious change under the same temperature. The major total nitrogen of muscle extract was non-protein nitrogen nuder 70-90℃ because dissoluble protein of extract would denaturalize under 60-70℃. Importantacademic foundation had been provided for extract's process and utilization according to the adove-mentioned extract properties.