摘要
鱼蛋白粉目前主要应用于饲料加工,利用率不高。为实现鱼蛋白粉的高值化利用,提高鱼蛋白粉品质,探讨了预处理对鱼蛋白粉基本成分、生物胺、溶解性、吸油性、挥发性成分等的影响。结果表明,经预处理后制备的鱼蛋白粉组胺、腐胺、亚精胺等生物胺含量下降,产品溶解性增加,挥发性风味物质分析显示经预处理后制备的鱼蛋白粉醇类物质含量减少,酮醛类及吡嗪类物质有所增加。实验结果表明,预处理工艺可提高鱼蛋白粉品质,有效降低鱼腥味,改善鱼蛋白粉风味特性。
Fish protein powder is currently mainly used in feed processing with low utilization rate.In order to realize the high value utilization of fish protein powder,the effect of pretreatment on basic ingredients,biogenic amines,solubility,oil absorption and volatile components were discussed.The results showed that the biogenic amines such as histamine,putrescine and spermidine were reduced,the solubility was increased.Volatile flavor analysis showed that the content of alcohols decreased,the ketone aldehydes and pyrazines increased.The results indicated that the pretreatment could effectively reduce fishy protein flavor of fish protein powder,and improve the flavor characteristics of fish protein powder and product quality.
作者
曹少谦
马丹妮
蔡金秀
马佳雯
王正东
戚向阳
CAO Shaoqian;MA Danni;CAI Jinxiu;MA Jiawen;WANG Zhengdong;QI Xiangyang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;Ningbo Yutian Marine Biotechnology Co.,Ltd.,Ningbo 315100,China)
出处
《食品科技》
CAS
北大核心
2020年第12期128-134,共7页
Food Science and Technology
基金
浙江省重点研发项目(2019C02071)
十三五海洋经济创新发展示范项目(NBHY-2017-S2)。
关键词
鱼蛋白粉
预处理
品质
fish protein powder
pretreatment
quality
