熬煮工艺对鳙鱼汤成分的影响研究.docVIP

  熬煮工艺对鳙鱼汤成分的影响研究# 朱琳芳，夏文水，姜启兴，许艳顺** （江南大学食品学院，无锡，214122） 5 10 摘要：本文研究了不同熬煮工艺下鳙鱼汤的成分变化情况。以粗蛋白回收率、胶原蛋白、氨 基酸态氮等为指标研究了熬煮条件对鱼汤固形物含量以及营养风味的影响，并利用 SDS电泳对鱼汤及鱼渣蛋白组成进行了分析。结果表明：熬煮工艺对鳙鱼汤营养成分 影响显著。当鱼水质量比为 1：5.5，熬煮 2.5h 时，蛋白回收率可达到 23%，在此条件下制 得的鱼汤营养风味品质较佳，鱼肉中的大部分水溶性蛋白和部分盐溶性蛋白溶出，胶原蛋白 和氨基酸态氮的溶出趋于平衡。采用胶体磨均浆处理鱼渣替代传统的多级熬煮工艺，可使鱼 汤中粗蛋白累积回收率达到 45%以上。 关键词：鳙鱼汤；SDS；蛋白回收率；营养成分； 中图分类号：TS254.9 15 The effect of boiling process on the composition of Bighead carp soup ZHU Linfang, XIA Wenshui, JIANG Qixing, XU Yanshun (School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China) 20 25 30 35 40 Abstract: In this paper the effect of cooking conditions on the composition variations of bighead carp fish soup were studied. The recovery rate of crude protein, collagen, amino nitrogen were used as indices of the influences on the soup solids content and nutritional flavor of boiling conditions, and the composition of the fish soup and fish residue protein were analyzed with SDS. The results showed that: the boiling process on the nutrition and composition of bighead carp soup were significantly.When the mass ratio of fish to water were 1:5.5, boiled for 2.5h the protein recovery rate can reach 23%. Under this condition, nutrition and flavor of soup can obtain good quality ,most of the water-soluble protein and part of the salt soluble protein in the bighead carp fish dissolve out and dissolution of collagen and amino nitrogen balance. Using colloid mill to process fish residue as alternative to traditional multi-stage boiling process, the recovery rate of crude protein in soup was increased to more than 45%. Key words: Bighead carp fish soup; SDS; recovery rate of protein; nutritional components; 0 引言 回砂锅鱼头汤作为中国传统佳肴，以其成品“鲜而不腥、肥而不腻、鱼汤乳白”，受到 广大消费者的欢迎。但现煮现销式的产品销售形式，使其销售范围不广，保质期不长，远远 不能满足广大消费者的需求。同时，在生活节奏日益加快，大量方便食品涌现，各种汤类实 现工业化的背景下，研究一种方便、保质期长而其营养和风味都能较好保持的鱼头汤市场前 景良好。 目前，国内外关于方便汤品已有较多研究。国外对于汤汁的研究主要集中于配方调配， 研究加工工艺的相关报道较少[1-3]。国内关于汤品加工工艺研究已有较多报道。孙晓明等研 究了传统熬煮、加压熬煮、酶解工艺及其不同的