畜肉状浓缩鱼蛋白的研制

MANUFACTURE OF MEAT-TEXTURED FISH PROTEIN CONCENTRATE

畜肉状浓缩鱼蛋白是八十年代开发的一种新产品。本文作者利用中国海区的中、上层鱼类——沙丁鱼、马面鲀等作为原料,参考畜肉的物、化特性,经过反复实验、研究,制定了以下的工艺流程和条件。原料鱼经去头、去内脏、采肉后加入适量的氯化钠,调整pH至7.5左右,经机械挤压扭曲,然后乙醇萃职两次,多脂鱼进一步用高温乙醇萃取,最后干燥至要求水份,而得到高蛋白、低脂肪的产品,其复水性达到5倍,相对鱼肉得率17％以上。蛋白质在加工过程中损失较少,得到了充分利用。

Meat-textured fish protein concentrate (MT-FPC) is a new product developed in 1980's. The new technology for processing MT-FPC was studied in this experiment. Raw materials used in the experiment are some of the middle and upper layers of fishes in China Sea such as sardine, round sead, mackerel and black scraper, Based on the physical-chemistry properties of meat, a new technology was proposed through repeated experiments and studies.The procedures for processing technology are as follows: The sample fish is deheaded, viscerated and skined, and then added properly an amount of sodium chloride to adjust pH to about 7.5. The flesh is mechanically pressed and twisted. After that, treat the flesh with alcohol twice. If the adipose fish is used as raw material, the flesh should be extracted with hot alcohol. Finally, the treated fish flesh is dried to the desired moisture content, and thus the product of high protein content with less lipid is obtained. The rehydration capacity of the product reaches 5 times. The relative recovery of fish flesh is above 17%. Since the loss of protein during process is a little, the fish flesh is fully exploited.