热杀菌对鱼头汤营养成分的影响

Effects of pasteurization on the nutrition of the fish head soup

为研究热杀菌对鱼头汤营养成分变化的影响,在研究加热熬汤过程中鳙鱼头中营养成分的溶出情况的基础上,采用化学和仪器分析方法,对杀菌前后的鱼头汤的营养成分进行分析,并对其营养价值进行评价。结果表明:鱼头汤中营养物质含量随着加热温度和时间的增加而提高,鱼头汤沸腾2h后,营养物质的溶出基本达到平衡。118℃,45min杀菌后,粗蛋白、氨基态氮和粗脂肪含量分别下降了18.5%,12.5%,22.7%;经过121℃,30min杀菌后,粗蛋白、氨基态氮和粗脂肪含量分别下降了21.7%,18.8%,20.8%;杀菌前后ASS、CS均有所变化,但变化不显著,杀菌前其EAAI为23.7,118℃,45min和121℃,30min杀菌后EAAI分别为23.5和23.9。

The study on the change of nutrition by heating up the fish head soup. And the rate of nutrition of the sterilized and the unsterilized fish head soup were synthetically analyzed and valuated by modem means and instrumental method, its nutritional quality was also synthetically evaluated. The results showed that ： the rate of nutrition were increased with the increasing of temperature and time, and it is almost changeless with heating up 2 h. In bactericidal condition of 118 ℃ ,45 min , the percent of crude protein, amino nitrogen and crude fat declined 18.5%, 12.5%, 22.7% ; in bactericidal condition of 121 ℃ ,30 min ,the percent of crude protein, amino nitrogen and crude fat declined 21.7%, 18.8% ,20.8%. The nutritional quality showed that the rate of EAAI in unsterilezed is 23.7, and sterilized soup in bactericidal condition of 118 ℃ ,45 rain and 121 ℃ ,30 min is 23.5 and 23.9, respectively.