摘 要：
重点对日本鲐鱼片和鱼糜分别用扩展青霉PF86 8产生的碱性脂肪酶酶解法与漂洗压榨的理化法脱脂工艺效果进行比较。研究结果表明 ,对鲐鱼片 ,理化法 (残脂率 11.0 1% ,按干基计 ,下同 )优于酶解法 (残脂率 19.48% ) ,而对鱼糜 ,酶解法 (残脂率 3.49% )大大优于理化法 (残脂率 7.5 2 % )。筛选出的脂肪酶的适宜酶解条件为pH 8.7～ 9.2 ,温度 32℃ ,酶液活度 40U·mL-1,酶液与底物比为 5∶1,脱脂时间 5 0min。鲐鱼糜在上述酶解条件下 ,残脂率可达 4%以下 ,而采用理化法脱脂 ,残脂率只能达到 8%左右。无论酶法还是理化法 ,均难使鲐鱼片残脂率达到 10 %以下
译 名：
Comparison of different degreasing technique of Pneumatophorus japonicus
作 者：
WU Han min, DONG Ming min, SANG Wei guo, HAN Su zhen (Food Science Institute of Ningbo University, Ningbo 315211, China)
关键词：
Pneumatophorus japonicus;surimi; fillet; alkaline lipase; degreasing
摘 要：
The study focuses on the comparison between degreasing technique of chub mackerel(Pneumatophorus japonicus) fillet and surimi with alkaline lipase hydrolysis and physicochemical method (bleaching and pressure) respectively. These research results indicated the degreasing of physicochemical method (with 11.01 of lipid residue rate based on dry weight, the below is as the same) is superior to enzyme hydrolysis (with 19.48% of lipid residue rate) for chub mackerel fillets, but on the contrary the enzyme hydrolysis (with 3.49% of lipid residue rate) is much superior to the physicochemical method (with 7.52% of lipid residue rate) for chub mackerel surimi. The optimum conditions of enzyme hydrolysis are selected as follows pH from 8.7 to 9.2; temperature at 32℃; alkaline enzyme solution with a lipase activity of 40U·mL -1 ; the ratio between enzyme solution and surimi to be 5:1; time of enzyme hydrolysis for 50 min. The results showed that the lipid residue rate of Chub mackerel surimi is less than 4% by using alkaline lipase and about 8% by using physicochemical method respectively under the above enzyme hydrolysis. The residual lipid rate of fillet is difficult to reach below 10% either by alkaline lipase or by physicochemical method.
