| 正交试验优化鱼皮超声乳化法脱脂工艺 |
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| 引用本文： | 李晔,马良,张宇昊. 正交试验优化鱼皮超声乳化法脱脂工艺[J]. 食品科学, 2012, 33(24): 127-131. DOI: 10.7506/spkx1002-6630-201224026 |
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| 作者姓名： | 李晔 马良 张宇昊 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.西南大学国家食品科学与工程实验教学示范中心，重庆 400715；3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 400716 |
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| 摘 要： | 以巴沙鱼皮为原料，研究鱼皮超声乳化法脱脂工艺。对脱脂工艺过程中的脱脂剂种类、超声时间、脱脂剂浓度、料液比等因素进行系统性的研究。脱脂剂选择结果显示表面活性剂NP-10结合超声脱脂效果较优。在此基础上，通过单因素试验和正交试验确定了较优工艺为选择体积分数1%的NP-10溶液，在超声功率密度为2.22×104W/m3条件下超声处理3h，料液比为1:5.5(g/mL)。在此条件下，鱼皮的脱脂率为82.59％，胶原蛋白损失率为5.32%。
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| 关 键 词： | 巴沙鱼皮 脱脂率 胶原蛋白 |
| 收稿时间： | 2011-10-20 |
Optimization of Ultrasonic Emulsification for the Degreasing of Fish Skin |
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| LI Ye,MA Liang,ZHANG Yu-hao. Optimization of Ultrasonic Emulsification for the Degreasing of Fish Skin[J]. Food Science, 2012, 33(24): 127-131. DOI: 10.7506/spkx1002-6630-201224026 |
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| Authors: | LI Ye MA Liang ZHANG Yu-hao |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China；2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China；3. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China |
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| Abstract: | Ultrasonic emulsification was used to degrease Basa fish skin. In the degreasing process, the operating parameters degreasing agent type and concentration, ultrasonic treatment time and solid-to-liquid ratio were investigated. Surfactant NP-10 was found to be the most effective agent for degreasing fish skin. The optimum conditions for degreasing fish skin were established as follows: 1% NP-10 solution as a degreasing agent at a solid-to-solvent ratio of 1:5.5 (g/mL) and ultrasonic treatment at a power density of 2.22 × 104 W/m3 for 3 h. Under these conditions, the degreasing efficiency and collagen loss rate of fish skin were 2.59% and 5.32%, respectively. |
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| Keywords: | Basa fish skin degreasing rate collagen |
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