综合利用鲮鱼加工下脚料鱼头的工艺探讨

Comprehenessive utilization of wastes dace head

本工艺研究了用酶水解法提取鲮鱼加工下脚料鱼头中蛋白质与鱼油的最佳条件：使用复合风味蛋白酶水解，温度50℃，时间7小时，pH60，酶与底物浓度比15g／Kg，底物浓度45％，其氨基氮生成率为305％；同时提出采用酶法综合利用下脚料鲮鱼头的加工工艺路线。

This paper is about the comparative research of hydrolysis condition of different protease to the protein and extraction dace oil in the wastes dace head from produced dace. The results shown that Flavurzyme had better hydrolysis activity with optimum hydrolysis condition as temperture 50℃- pH 6. 0, enzyme/substrate 1. 5g/Kg and substrate concentration 45 % and hydrolysis time 7 hours. The efficiency of amin-N product was 30. 5 %. The technolngy of comprehensive utilization by using enzymatic treatment was developed.