为开发海鲈鱼鳞,该文以感官评价与质构特性为评价指标,结合单因素实验及正交实验研究确定海鲈鱼鳞制备鱼鳞胨的最佳工艺,同时分析产品的蛋白质含量和微生物指标。结果表明,加入鱼鳞质量1%(质量分数)食用盐和2%(体积分数)白醋复合处理鱼鳞能有效去除海鲈鱼鳞腥味。海鲈鱼鳞与水的质量配比为1:7.5,在常压下经100 ℃水熬煮25 min,过滤后在4 ℃下凝冻2 h,即得到鱼鳞胨成品。产品颜色微白透明,晶莹剔透,口感爽滑,韧性好,无鱼腥味,且呈致密果冻状,不松散,有较好弹性。其蛋白质含量为3.46%,无致病菌,菌落总数1.20×102 CFU/g,符合相关国家卫生标准要求。该产品与果冻等食品比较,其富含蛋白质,且该蛋白质为胶原蛋白。该研究为鱼鳞胨制品的开发提供了技术支撑。
In order to increase the scales value of sea bass,sensory evaluation and texture characteristics was used as evaluation indicators combined with single factor experiment and orthogonal experiment to determine the best process for preparing scales of sea bass.Meanwhile,the protein content and microbial of the product were also been analyzed.The results showed that the optimized conditions was as follows:The combined treatment of fish scales with 1% edible salt and 2% white vinegar;the mass ratio of sea bass fish scales to water was 1:7.5 and boiling at 100 ℃ for 25 minutes under normal pressure.Then the samples were filtered and refrigerated at 4°C for 2 hours to obtain the finished fish scale peptone.Moreover,the color was white and transparent,crystal clear,smooth taste,good toughness,no fishy smell,and dense jelly,not loose,and had good elasticity.Its protein content was 3.46% and the total number of colonies was 1.20×102 CFU/g,which meets the requirements of relevant national health standards.Compared with jelly and other foods,this product was rich in collagen.This research provides technical support for the development of fish scale peptone products.
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