摘要
用白鲢制作腌腊鱼,研究外源脂肪酶对腌腊鱼品质的影响,探索脂肪酶在腌腊鱼风味形成中的作用。结果表明:外源脂肪酶可促进腌腊鱼中脂肪的水解,从而加快二十碳五烯酸(DHA)、二十二碳六烯酸(EPA)等n-3多烯酸的分解,使粗脂肪含量和2-硫代巴比妥酸(TBA)值降低,酸价升高,这些变化与脂肪酶的添加方式和添加量有关。鱼肉中添加0.01%的外源脂肪酶(Novozym 435),然后用3%的花椒盐涂抹后于15℃干腌72h,可改善腌腊鱼的感官品质,即外源脂肪酶可促进腌腊鱼风味的形成。
To explore function of lipase on flavor development of cured fish, effect of exogenous lipase on quality of cured fish with sliver carp was studied. Exogenous lipase would catalyze hydrolysis oil in cured fish into fatty acid, and could promote the decomposition of n-3 poly-unsaturated fatty acid, such as DHA and EPA, which could reduce content of crude oil and 2-thiobarbituric acid value, but enhance acid value. Those changes were significantly affected by different adding method and dosage of exogenous lipase. Sensory quality of cured fish could be enhanced by adding 0.01% lipase （Novozym 435）, and then pickling with 3% sodium chloride at 15℃ for 72 hours, which showed that exogenous lipase could promote flavor development of cured fish.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第5期68-71,共4页
Food and Fermentation Industries
基金
科技部农业成果转化基金资助(国科农发社字[2005]380号)
国家科技支撑计划项目(2006BAD05A18)
关键词
外源脂肪酶
腌腊鱼
品质
脂肪酸组成
exogenous lipase, cured fish, quality, fatty acid composition
