超高压对鳀鱼蛋白水解的影响

Effect of High-pressure Processing on the Autolysis of Anchovy

探讨能否利用超高压技术抑制微生物的生长,实现低盐短时发酵,从而改善鱼露的生产工艺。以水解液总氮含量、α-氨基氮及游离氨基酸组成成分等为指标,研究了超高压在鳀鱼自身降解过程中所起的作用,同时讨论了超高压下添加盐、外源酶对超高压作用效果的影响。结果表明,100 MPa的压力有利于鳀鱼内源酶对鳀鱼蛋白的水解,且从氨基酸组成看,超高压技术的采用对食品营养无破坏作用;外加风味蛋白酶(flavourzyme)对高压助水解效果有加强作用;但超高压下,盐的添加使水解程度有所下降.在4种超高压作用条件中,添加0.1%风味蛋白酶(flavourzyme)可得到最大水解度,为34.45%。

The aim of this study is to discuss whether we can obtain the satisfying effect of the autolysis in the short time and low salt or without any addition of salt to improve the process of fish sauce under high pressure on the growth of microorganismswe. By measuring and analyzing the total nitrogen , a-amino nitro- gen and component, the effect of high pressure on the autolysis of anchovy, and the effect of salt addition as well as enzyme added on the high pressure hydrolysis were investigated. The result indicated that 100MPa was helpful for the autolysis of anchovy, and it wouldn not destroy the nutrition of hydrolysate; enzyme enhanced the high-pressure process; however, adding salt resulted in the lower hydrolysis rate. The best hydrolysis condition for the autolysis of anchovy in four kinds of conditions is 100 MPa and adding enzyme （0.1 % lavourzyme）, and its degree of hydrolysis under this condition is 34.45%.