摘要
以竹荚鱼(Trachurus)加工废弃物为原料,采用了蒸煮法和胰蛋白酶酶解法两种工艺提取鱼油,分别以提取率和感官特征等指标对两种提取工艺的参数进行考察优化,得到最佳的提取条件。结果显示:蒸煮法的最佳条件为:蒸煮温度95℃,蒸煮时间40min;胰蛋白酶酶解法的最佳条件为:酶解温度40℃,酶添加量1·5%,料液质量比1∶1·5,酶解时间4h。通过比较提取率、感官、理化性质,确定选取蒸煮法分离提取竹荚鱼加工废弃物鱼油。
Trachurus processing wastes were the material of the experiment.Traditional cooking and original trypsin enzymolysis were used to extract the fish oil.Regarding the extraction rate and the organoleptic character of fish oil as the index, both of the process parameters were observed and optimized, and then the experiment made a simple comparison between them.The results showed：the former optimal parameters were： boiling temperature 95℃, boiling time 40min ;the latter was ：the temperature of trypsin hydrolysis 40℃, the amount of trypsin 1.5 %, the rate of material to water 1 ： 1.5, enzymolysis time 4h.By comparing the extraction rate, organoleptic character, physical and chemical properties,cooking method was selected to isolate and extract the fish oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期251-252,共2页
Science and Technology of Food Industry
基金
上海市重点学科建设项目资助(T1102)
关键词
竹荚鱼
鱼油
蒸煮法
酶解法
分离
提取
Trachurus
fish oil
cooking
enzymolysis
isolation
extraction
