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Position: Home > Articles > Optimization of Deodorization and Decolorization Process of Anchovy Fish Enzymatic Hydrolysate Science and Technology of Food Industry 2020 (7) 190-196+202

凤尾鱼酶解产物脱腥脱色工艺优化

作者：

盛洁;胡凌豪;陈建康;宋益善

单位：

国家淡水水产品加工技术研发分中心(上海);上海水产品加工及贮藏工程技术研究中心;上海海洋大学食品学院

关键词：

凤尾鱼;酶解产物;脱腥脱色;大孔树脂

摘要：

凤尾鱼酶解物(AFH)通过大孔树脂吸附处理后,发现DA201-C型大孔树脂为最佳吸附材料。在单因素实验基础上,以腥味、色泽和回收率为评价指标,运用正交实验L_9(3~4)优化了DA201-C型大孔树脂对凤尾鱼酶解产物脱腥脱色工艺,得到最佳条件为:pH6,大孔树脂量5%,脱腥脱色时间1.5 h,以及温度25℃,该条件下感官评定综合评分为84.36。同时,研究表明脱腥脱色后,凤尾鱼酶解产物中牛磺酸、丙氨酸、甲硫氨酸和异亮氨酸呈显著性降低(P<0.01),挥发性物质成分中醛和含氮类化合物相对含量呈显著性降低。

译名：

Optimization of Deodorization and Decolorization Process of Anchovy Fish Enzymatic Hydrolysate

作者：

SHENG Jie;HU Ling-hao;CHEN Jian-kang;SONG Yi-shan;College of Food Science and Technology,Shanghai Ocean University;National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai);Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

关键词：

anchovy fish;;enzymatic hydrolysate;;deodorization and decolorization;;macroporous resin

摘要：

Deodorization and decolorization of anchovy fish hydrolysate(AFH)was carried out by using macroporousresin as adsorbent material,and the results showed that DA201-C kind of macroporousresin was the best material. Furthermore,on the basis of single factor experiments,the smell,color and recovery rate were used as evaluation indexes to optimize the conditions of adsorption by orthogonal experiment L_9(3~4),and the optimum conditions were pH6,content of macroporous resin 5%,time 1.5 h,and temperature 25 ℃.Under the optimum conditions,the score of sensory evaluation was 84.36.In addition,after deodorization and decolorization,taurine,alanine,methionine,and isoleucine in anchovy enzymatic hydrolysate decreased significantly(P<0.01),and the relative contents of aldehydes and nitrogen compounds in volatile components also decreased significantly.

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凤尾鱼酶解产物脱腥脱色工艺优化

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