利用罗非鱼头与骨制备鱼香风味物的研究

Study on preparing fish flavors using tilapia's head and bones

以罗非鱼头与骨为原料,在一定条件下酶解得到鱼香蛋白水解物,并添加适量的酵母抽提物,脱苦、去腥,改善蛋白酶解物风味。研究表明,最佳风味物的条件为添加复合蛋白酶0.06g、风味酶0.08g、蒸馏水20mL、调体系pH值8.0,在50℃振荡水浴锅中水解4h后,添加0.25g/10mL酵母抽提物。

To improve flavor of hydrolysate, using tilapia＇s head and bones as raw material, hydrolyzing in some conditions, then adding exact yeast extract. The results showed that the optimal condition was adding protamex 0.06 g, flavourzyme 0.08 g, and distilled water 20 mL, reaction pH 8.0, then hydrolyzing 4 hours in temperature 50 ℃, adding 0.25 g/10 mL yeast extract.