天然植物蛋白酶对鱼蛋白自溶效果的影响

Effects of Protease Derived from Plants on Fish Prote in Autolysis in Fishery Products

利用天然植物蛋白酶进行鱼蛋白自溶发酵研究。在不同的盐度、温度条件下,利用短吻银鱼、蜢虾2种原料进行自溶发酵来制作鱼露。自溶过程中测定了游离氨基酸态氮的变化,并对自溶产物进行了感官评定。研究结果表明,新鲜菠萝汁可以代替商品植物蛋白酶用于鱼蛋白自溶水解;55℃保温发酵能明显提高鱼蛋白的自溶速度;自溶前期不加盐的样品自溶速度较快;以蜢虾为原料制作的自溶产品在风味上优于短吻银鱼为原料的自溶产品。

The protein autolysis was determined by protease derived from natural plants in shortnose icefish （ ttemisalax brachyrostralis） and shrimp to investigate the effects of protease on fish sauce, and the extract of pineapple produced by shrimp at various temperature and salinities. Free amino acid nitrogen was analyzed during autolysis as an indicator of hydrolysis degree and sensory evaluation was conducted. Results showed that the extract of fresh pineapple can be used to produce fish sauce to upgrade significantly increased in rate at 55 ℃. The higher autolysis during the early period. The concentrate of autolysis shrimp low value fish protein. The autolysis of the protein rate was found in the treatment without addition of salt had better acceptable flavor than that of shortnose icefish.