双酶酶解金枪鱼加工下脚料提油工艺

以金枪鱼加工下脚料为原料,对双酶酶解法提取粗鱼油进行研究,主要考察了料液比、蛋白酶A、B添加量、反应时间以及破乳条件对粗鱼油提取率的影响。优化的工艺条件为料液比1:3,蛋白酶A、B添加量均为1.5%,反应时间各为3、2h,所得酶解液在-20℃冻结12h与40℃解冻1.5h进行破乳。在该条件下粗鱼油提取率为(6.58±0.56)%,理化指标均达到SC/T3502—2000的粗鱼油二级标准。

Extraction of fish oil from tuna scraps by dual enzymatic hydrolysis

Two proteinases were used to extract oil from fish scraps. The aim of this work was to investigate the effect of material-liquid ratio, enzyme addition and reaction time on the oil extraction yield after enzymatic hydrolysis of fish scraps. In addition, the oil extraction yield by freezing and thawing increased after enzymatic treatment and the condition of demulsification was optimized. The result showed that material-liquid ratio liquid was 1:3, the addition of proteinase A and B were both 1.5%, reaction time of proteinase A and B was 3 h and 2 h, respectively. Then the enzymatic hydrolysate was frozen at -20 ℃ for 12 h and thawed at 40 ℃ for 1.5 h for demulsification. Under these conditions, the oil extraction yield was up to (6.58±0.56)%, the physical and chemical properties of crude fish oil accorded with the second grade for SC/T 3502—2000.