摘要
用复合蛋白酶处理盐渍海参,作为加工冻干即食海参的预处理样品,研究其酶处理最适工艺。试验结果表明,酶处理温度40℃,处理50 m in,水浸泡13 h,酶用量为肉重0.075%时,处理后的海参胶原蛋白溶解度(DD%)为(38.14±0.52)%,与水发海参接近[(39.34±0.47)%],口感达到最佳。从酶处理海参和盐渍海参的红外光谱分析可知,二者的营养成分无明显差异,达到生产冻干即食海参的要求。
Protamex was selected to act on pickled sea cucumber Apostichopus japonicus. Pretreatment of the sea cucumber produced freeze-drying ready-to-eat food and the methods of enzyme treatment were also studied. Uniform experiment results show that its feeling of taste was optimal. At 40℃, reactive time is 50 min, water-soaking time is 13 h, the dosage of protarnex is 0.075% of meat weight, the dissolved degree (DD) of the worked sea cucumber is (38.14± 0.52) % close to the water-treated sea cucumber (39.34 ± 0.47 ) %. Infrared analysis of the treated and pickled sea cucumber proved that both of their nourishment had no obvious difference, the product of freeze-drying ready to eat sea cucumber was qualifed.
出处
《水产科学》
CAS
北大核心
2007年第6期327-330,共4页
Fisheries Science
基金
辽宁省教育厅资助项目(2004D213)
关键词
海参
酶处理
复合蛋白酶
红外光谱
Apostichopus japonicus
enzyme treatment
protarnex
infrared