酶解对虹鳟鱼骨凝胶质构及营养特性影响的研究

Effects of enzymatic hydrolysis on the texture and nutrition properties of rainbow trout bone gelation

水产品加工过程中会产生40%～50%的副产物,其中鱼骨废料约占15%,造成严重的资源浪费和环境污染。鱼骨营养丰富,可利用价值高,为了提高鱼骨的附加值,以虹鳟鱼骨为原料,开发营养型凝胶产品。以料液比、pH值、蒸煮温度等鱼骨酶解过程的关键因素为研究指标,优化酶解工艺,制备虹鳟鱼骨凝胶状酶解物的最佳处理工艺为:121℃、30 min、料液比1:2、pH=7.0。对酶解物的脂肪酸组成和游离氨基酸组成进行测定,发现虹鳟鱼骨酶解物中人体必需氨基酸含量高达73.28%,不饱和脂肪酸含量高达67.49%。最后碱性蛋白酶酶解3 h后的虹鳟鱼骨酶解物中添加1.0%黄原胶制成色泽可观、口感良好、营养丰富的新型凝胶产品。研究为鱼骨的再利用提供了指导方向和科学依据。

In the process of aquatic products processing, 40%~50% of the by-products are produced,which fishbone accounts for about 15%. Most of these by-products are discarded as waste, which caused a great waste of resources. Fish bones are rich in nutrients and of high utilization value. In this study, rainbow trout bone as a raw material, solid-liquid ratio, pH value, cooking temperature as research factors to optimize the enzymatic hydrolysis process. The best process for preparing rainbow trout bone hydrolysate was 121 ℃, 30 min, and solid-liquid ratio 1:2, pH=7.0. The content of essential amino acids and unsaturated fatty acids in rainbow trout bone hydrolysate was 73.28% and 67.49%, respectively.Finally, 1.0% xanthan gum was added to rainbow trout bone hydrolysate after 3 h of alkaline protease enzymatic hydrolysis to make a new kind of gelatin product with remarkable color, good taste and rich nutrition. This study provides direction and scientific basis for reusing fish bones.