罗非鱼碎鱼肉酶解液的脱腥技术及其机理探讨

对罗非鱼加工产生的碎鱼肉酶解液进行了脱腥研究。以罗非鱼冻鱼片加工过程中产生的碎鱼肉为原料,经过生物酶复合降解后,首次采用腥气和腥味双重指标,研究了生物转化、分子包埋和物理吸附等方法对酶解液的脱腥效果。结果表明,以2.5%酵母,在35℃条件下发酵30min;然后,加入2.5%β-CD,在65℃反应30min处理的效果最好。在此基础上,经过调配制得一种无腥味、金黄色透明、氨基酸含量为3.12%,必需氨基酸占总氨基酸含量33%的氨基酸营养液产品。

The technology of deodorization of tilapia sliced meat hydrolyzate was investigated in this paper. The hydrolyzate of protein from tilapia meat were treated with β- CD （β- Cyclodextrin） , yeast and both of them, respectively. The best result was obtained that the fishy-smell of hydrolyzate can be removed with 2.5% of β- CD for 30min in 65℃ after treating with 2.5% of yeast for 30min in 35℃. Finally, a good taste of AA oral liquid was produced in which concentration of AA is 3.12% ,the ratio of essential AA to total AA is 33.0%.