贮藏条件对斑点叉尾鮰液体鱼蛋白品质的影响

以斑点叉尾鮰和经90℃加热处理的斑点叉尾鮰为原料分别制备液体鱼蛋白，并置于6、10、15、20、30、40℃条件下贮藏40d。分析测定40℃条件下贮藏5、10、20、40d 的液体鱼蛋白粗成分，40℃条件下贮藏40d 的液体鱼蛋白的氨基酸组成、微量元素含量和新鲜原料制备当天及贮藏第1、2、3、4、5、10、20、40d的液体鱼蛋白样品中蛋白质水解度和酸溶性蛋白含量。结果表明，斑点叉尾鮰液体鱼蛋白在40℃条件下贮藏40d后，与原料液体鱼蛋白相比，其蛋白质含量提高了12g/kg，而脂肪、灰分和水分的含量则分别降低了3、3、31g/kg；氨基酸种类及含量、无机元素含量未发生明显变化；水解度、酸溶性蛋白含量随贮藏条件的不同而各异；经加热处理的斑点叉尾鮰液体鱼蛋白的水解度、酸溶性蛋白含量不受贮藏条件的影响。

Effects of Storage Conditions on Quality of Fish Silage Prepared from Channel Catfish

Unheated or microwave heated channel catfish byproducts with a central temperature of 90 ℃ were used as raw material to prepare fish silage. Both fish silages obtained were stored for 40 days at 6, 10, 15, 20, 30, 40 ℃ and were measured for basic chemical composition, amino acid composition, trace element composition, degree of hydrolysis and acid soluble protein content at different storage time points. Results showed that 40-day storage at 40 ℃ resulted in an increase by 12 g/kg of protein content in fish silage prepared from unheated channel catfish byproducts compared with freshly prepared fish silage, whereas the contents of fat, ash and water were decreased by 3, 3 g/kg and 31 g/kg, respectively. However, no obvious changes in amino acid composition and inorganic element composition were observed. Storage conditions such as temperature and time made a big difference to the degree of hydrolysis and acid soluble protein content of fish silage prepared from unheated channel catfish byproduct, whereas there were no obvious changes in the degree of hydrolysis and acid soluble protein content of fish silage prepared from microwave heated channel catfish byproducts with changing storage conditions.