采用控温、加曲、低盐杀菌工艺结合固态发酵技术对鱿鱼废弃物进行再加工利用,以减少环境污染并高效利用蛋白资源。综合考虑固态发酵过程中的蛋白酶活力、氨基态氮含量、总酸含量、挥发性盐基氮(TVB-N)含量等指标来研究最佳的发酵工艺。结果表明,8 g/100 g(原料)加盐量下,氨基氮、TCA可溶性氮(TCA-N)、总可溶性氮(TSN)较高,TVB-N含量较低,丙二醛含量(TBARS值)较低,确定8 g/100 g(原料)加盐量为最适宜的发酵加盐量。同时采用ORIGIN7.5软件得到了氨基氮生成动力学模型,在一定程度上揭示了发酵的基本特征,用来预测发酵液中氨基氮浓度。

The study used solid-state fermentation technology with controlled temperature,koji,and low-salt sterilization to re-process squid wastes in order to reduce environmental pollution and use protein resources effectively.During the solid-state fermentation,protease activity,amino nitrogen content,total acid content,volatile basic nitrogen(TVB-N) content and so on were determined,to study the optimal fermentation process.The result shows that adding the amino nitrogen to 8g/100g raw material was the optimal fermentation process,and the TCA soluble nitrogen(TCA-N),total soluble nitrogen(TSN) were higher,while TVB-N content and malondialdehyde content(TBARS values) were lower.We also used ORIGIN7.5 software to calculate the experimental data and obtained the dynamics model of producing amino acid nitrogen.