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Position: Home > Articles > STUDY ON GETTING RID OF ODOUR OF CHUB MACKEREL PROTEIN HYDROLYZATE Marine Fisheries 2001,23 (1) 25-27

鲐鱼蛋白液脱苦脱腥的研究

作  者:
裘迪仙;周涛;戴志远;娄永江
单  位:
宁波大学食品科学与工程系
关键词:
活性碳;乙醚萃取;β-CD;酵母发酵
摘  要:
分别采用活性碳吸附、β-CD包埋法、乙醚萃取法、酵母发酵法对鲐鱼蛋白水解液进行处理。经比较发现,酵母发酵法效果最佳,水解液中加入2%酵母粉进行35℃、1h发酵后,腥味基本脱除。
译  名:
STUDY ON GETTING RID OF ODOUR OF CHUB MACKEREL PROTEIN HYDROLYZATE
作  者:
Qiu Dixian Zhou Tao Dai Zhiyuan Lou Yongjiang (Department of Food Science and Engineering, Ningbo University, 315211)
关键词:
Activated, carbon,β-cyclodextrin, aether, yeast fermentation
摘  要:
The hydrolyzate of chub mackerel protein was treated with activated carbon,β-cyclodextrin, aether and yeast. The results showed that the treatment of yeast had a good effect, and the fish odour was got rid of by adding 2% yeast to hydrolyzate for fermenting one hour in 35℃.

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