鲐鱼蛋白粉的制备及其品质分析

为实现水产低值鱼的高值化利用,以低值鲐鱼为原料,利用单因素和正交实验,确定鱼蛋白粉脱腥、脱脂的最佳工艺条件,并对所制备的产品进行品质分析。结果表明:采用4% NaHCO₃以及0.5%碱式脂肪酶在30℃温度下对鱼肉脱脂60 min后;再依次利用酵母(3%,35℃,1.5 h)和茶多酚(4%,40℃,2.0 h)进行组合脱腥,经90℃热风干燥制得产品。此工艺条件下所制备的鱼蛋白粉蛋白含量高达66.13%、脂肪含量仅7.98%、氨基酸种类齐全,组胺含量仅27.47 mg/kg,且三甲胺含量低至52.13 mg·kg^-1,腥味物质减少。表明所制备的鱼蛋白粉是一种优良的蛋白补充剂。

Preparation and Quality Analysis of Mackerel Protein Powder

In order to realize the high value utilization of low-value fish,the deodorization and degreasing conditions of fish protein powder were optimized by single factor and orthogonal experiments using the low-value fish as raw materials,and quality of the prepared fish protein powder were also analyzed. The results showed that after degreased with 4% NaHCO₃ and 0.5% alkaline lipase at 30℃ for 60 min,the fish were then deodorized by yeast(3%,35℃,1.5 h)and tea polyphenols(4%,40℃,2.0 h)successively,and the desired products was prepared by hot air drying at 90℃.The fish protein powder protein was 66.13%,the fat content was only 7.98%,and histamine(27.47 mg/kg)as well as contain the full range of amino acids.The content of trimethylamine was as low as 52.13 mg·kg-1 and the fishy substances decreased. The aboved results indicated the prepared fish protein powder has good quality and was an excellent protein supplement.