罗非鱼皮营养成分分析及鱼皮明胶提取工艺的探讨

Study on nutrient components and the extracting condition of the skin gelatin of tilapia

摘要: 以罗非鱼皮为原料，对其营养成分进行分析，并通过正交试验方法探讨罗非鱼皮明胶的提取工艺，同时对明胶的理化及微生物指标进行分析。结果表明，罗非鱼皮中粗蛋白含量高达33.14%，其中胶原蛋白含量为27.8%，占其粗蛋白的83.9%；鱼皮提取明胶的适宜工艺条件为在2.5%（W/V）NaOH溶液中浸泡3.5 h，然后在0.02%（V/V）HCl浸泡约3 h，熬胶温度为55℃，提取得率为26.5%；所得鱼皮明胶的凝胶强度达468 g，粗蛋白含量为82.46%，菌落总数为1.3105 CFUg-1，大肠菌群结果报告为阴性。

Abstract: The nutrientcontent was analyzed in th skin of tilapia and the conditions of gelatin extraction from the skin of tilapia were studied in this paper through the orthogonal experiment and the main physicochemical properties and microorganisms were also tested. The results showed that the contents of protein and collagen in the skin were 33.14% and 27.8%, respectively. Collagen accounted for 83.9% of all protein .The optimal conditions for gelatin extraction were established by soaking in 2.5% (W/V) NaOH solution for 3.5 h and in 0.02%(V/V) HCl for 3 h and incubated at temperature 55℃. Extraction yield of fish gelatin was 26.5%, gel strength was 468 g and the content of protein was 82.43%. The total number of bacteria was 1.3105 CFUg-1 and coliform bacteria indicated negative.