利用罗非鱼骨架制备浓缩鱼汁的研究

Study on preparation of concentrated soup by using Tilapia skeleton

目的:探讨利用罗非鱼下脚料鱼骨架制备浓缩鱼汁的可行性。方法:采用蛋白质和氨基态氮溶出效率为指标衡量并确定高压蒸煮工艺,采用浓缩鱼汁的黏度和凝胶强度衡量不同浓缩度鱼汁的产品属性并确定鱼汁浓缩程度,以产物营养价值分析论证该浓缩鱼汁制备方案的可行性。结果:在料液比为1:6g/mL,蒸煮时间为90min,蒸煮次数为2次时,蛋白质和游离氨基酸溶出效率较高,80%浓缩度的鱼汁产品具有令人满意的产品属性,浓缩鱼汁中鱼油主要脂肪酸为油酸、亚油酸、棕榈酸,不饱和脂肪酸含量高达60%,并含有丰富的Ca、Se、Mg、Zn等矿物质元素,氨基酸含量达14.5g/100g鱼汁,必需氨基酸中赖氨酸和蛋氨酸含量较高,能作为粮谷、豆类膳食为主饮食者的良好补充。结论:利用罗非鱼下脚料鱼骨架制备浓缩鱼汁是一种具有应用前景的加工方法。

In order to explore the feasibility of producing concentrated soup with waste Tilapia skeleton,the efficiency of protein and amino nitrogen＇s separation from Tilapia skeleton and dissolution into water was taken as the indicator to measure and determine the high-pressure cooking process,the viscosity and gel strength was taken as the indicator to determine the concentration degree to achieve a satisfying product attributes,and the product nutritional analysis was conducted to prove the feasibility.Experiments results showed the optimal process should be controlled as follows：ratio of Tilapia to water：1：6g/mL,cooking time：90min,cooking times：2 times,then the concentration be controlled at 80%.In the concentrated soup,the amount of unsaturated fatty acids was up to 60%,which was typically abundant with oleic acid,linoleic acid,palmitic acid,the content of Ca,Se,Mg,Zn was satisfying,the content of total amino acid in the soup was 14.5g/100g,the essential amino acids was mostly consisted of lysine and methionine,which could be used as nutritional supplements to the cereals and beans dietary crowds,these confirmed that the utilization of waste Tilapia skeleton to produce concentrated soup was promising and applicable.