吴燕燕, 赵志霞, 李来好, 郝淑贤, 邓建朝, 胡晓. 添加外源酶类对腌制罗非鱼品质的影响[J]. 南方水产科学, 2018, 14(4): 102-111. DOI: 10.3969/j.issn.2095-0780.2018.04.013
引用本文: 吴燕燕, 赵志霞, 李来好, 郝淑贤, 邓建朝, 胡晓. 添加外源酶类对腌制罗非鱼品质的影响[J]. 南方水产科学, 2018, 14(4): 102-111. DOI: 10.3969/j.issn.2095-0780.2018.04.013
shu
WU Yanyan, ZHAO Zhixia, LI Laihao, HAO Shuxian, DENG Jianchao, HU Xiao. Effect of adding exogenous enzymes on quality of pickled tilapia[J]. South China Fisheries Science, 2018, 14(4): 102-111. DOI: 10.3969/j.issn.2095-0780.2018.04.013
Citation: WU Yanyan, ZHAO Zhixia, LI Laihao, HAO Shuxian, DENG Jianchao, HU Xiao. Effect of adding exogenous enzymes on quality of pickled tilapia[J]. South China Fisheries Science, 2018, 14(4): 102-111. DOI: 10.3969/j.issn.2095-0780.2018.04.013
shu

添加外源酶类对腌制罗非鱼品质的影响

Effect of adding exogenous enzymes on quality of pickled tilapia

    摘要
  • 摘要: 为探究添加风味蛋白酶、中性蛋白酶、脂肪酶对罗非鱼(Oreochromis mossambicus)腌制品质的影响，文章研究了添加酶制剂对腌制罗非鱼的氨基酸态氮含量、脂肪酸组成及感官分析的影响，并比较新鲜罗非鱼、食盐腌制组、低盐加酶腌制组中鱼肉挥发性风味物质的变化。结果表明，风味蛋白酶的最适质量分数为0.010 0%，氨基酸态氮质量分数为0.75 mg·g–1，比对照组高19.05%，饱和脂肪酸(saturated fatty acids，SFA)、单不饱和脂肪酸(monounsaturated fatty acids，MUFA)和多不饱和脂肪酸(polyunsaturated fatty acids，PUFA)相对含量分别为35.65%、23.78%和40.57%，感官评分为89，比对照组高10.56%；中性蛋白酶的最适质量分数为0.010 0%，此时氨基酸态氮质量分数为0.81 mg·g–1，比对照组高28.57%，SFA、MUFA和PUFA相对含量分别为34.24%、24.82%和40.94%，感官评分为88.5，比对照组高10.63%；脂肪酶的最适质量分数为0.010 0%，此时鱼肉的氨基酸态氮质量分数为0.67 mg·g–1，比对照组高4.69%，SFA、MUFA和PUFA相对含量分别为33.97%、22.20%和43.85%，感官评分88.5，比对照组高11.32%。按照3种外源酶最适浓度混合腌制，实验证明能增加风味物质的生成(尤其是醇类、酮类)，有效提高腌制效率，改善腌制罗非鱼的风味。

     

    Abstract: To explore the effects of adding flavor protease, neutral protease and lipase on the quality of pickled tilapia (Oreochromis mossambicus), we studied their amino acid nitrogen content, fatty acid composition and sensory analysis by comparing the volatile flavor substances in fresh tilapia fillets, pickled tilapia fillets, low salt and adding exogenous enzymes tilapia fillets. The results show that the optimal concentration of flavor protease was 0.010 0%, and the amino nitrogen concentration was 0.75 mg·g–1, 19.05% higher than that of the control, and the relative contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 35.65%, 23.78% and 40.57%, respectively, and the sensory score was 89, 10.56% higher than that of the control. The optimal concentration of neutral protease was 0.010 0%, and the amino nitrogen concentration was 0.81 mg·g–1, 28.57% higher than that of the control, and the relative contents of SFA, MUFA and PUFA were 34.24%, 24.82% and 40.94%, respectively, and the sensory score was 88.5, 10.63% higher than that of the control. The optimal concentration of lipase was 0.010 0%, and the amino nitrogen concentration was 0.67 mg·g–1, 4.69% higher than that of the control, and the relative contents of SFA, MUFA and PUFA were 33.97%, 22.20% and 43.85%, respectively, and the sensory score was 88.5, 11.32% higher than that of the control. It is proved that the mix salted of the three optimal concentrations of exogenous enzymes can increase the formation of flavor substances, especially alcohols and ketones, increase the efficiency of curing effectively, and improve the flavor of salted fish.

     

    • HTML全文
    • 参考文献(31)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回