| 摘要: |
| 采用木瓜蛋白酶、风味蛋白酶、复合酶(m(木瓜蛋白酶):m(风味蛋白酶)=1:1)处理草鱼鱼鳞得到鱼鳞蛋白酶解物,分别添加于鲢鱼鱼丸中,控制鱼丸蛋白质质量分数为12g/100g,测定鱼丸白度、蒸煮损失、凝胶特性以及4℃贮藏条件下感官质量、菌落总数、挥发性盐基氮的质量分数w(TVB-N)的变化,评价草鱼鱼鳞蛋白酶解液对鲢鱼鱼丸贮藏及品质特性的影响。结果表明:草鱼鱼鳞酶解产物能够降低鱼丸蒸煮损失,维持鱼丸白度、弹性和硬度。在贮藏期间,添加鱼鳞蛋白酶解物组鱼丸感官评分高于对照组,而菌落总数和w(TVB-N)显著低于对照组(P＜0.05),鱼鳞蛋白酶解物具有较好的抑菌作用,能够延长鱼丸保质期,其中木瓜蛋白酶效果最好,与对照组相比可延长鱼丸4℃下贮藏时间2~4 d。 |
| 关键词: 鲢鱼 草鱼 酶解产物 鱼丸 保藏 理化特性 |
| DOI：10.11841/j.issn.1007-4333.2013.06.024 |
| 投稿时间：2013-03-06 |
| 基金项目:现代农业产业技术体系建设专项资金资助(CARS-46) |
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| Effects of grass carp(Ctenopharynodon idellus) scales proteinhydrolysates on storage and quality characteristicof sliver carp fish-balls |
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JIANG Yan1, XIONG Jia1, YU Xun-pei2, LUO Yong-kang1
|
| (1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;2.Taizhou Tianhe Aquatic Products Co.LTD., Taizhou 317511, China) |
| Abstract: |
| Grass carp(Ctenopharynodon idellus) scales were hydrolysed using papain,flavourzyme and complex enzyme(m(papain):m(flavourzyme=1:1)),respectively.The effects of scales protein hydrolysates as bio-preservative for fish-balls preservation were evaluated by comparing these two treatments,fish-ball added scales protein hydrolysates and an untreated control.The quality of fish-balls was assessed with whiteness,water loss,gel properties( hardness springiness),sensory quality,total viable counts and total volatile basic nitrogen w(TVB-N) during storage at 4℃.The results indicated that the grass carp scales protein hydrolysates could decrease the water loss,maintain the whiteness,hardness and springiness of fish-balls.During storage,the sensory scores of fish-balls added grass carp fish scales protein hydrolysates were higher than control groups,while the total bacteria counts and w(TVB-N) were lower than control groups significantly(P＜0.05).It suggested that grass carp scales protein hydrolysates had a good antibacterial property and could extend the shelf life of fish-balls.Among the three kinds of protein hydrolysates,papain hydrolysates was the most effective,which could significantly prolong the shelf life of fish-balls for 2-4 d. |
| Key words: sliver carp grass carp protein hydrolysate fish-ball preservation physicochemical properties |
