食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 200 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026731

生产与科研应用

鱿鱼下脚料复合酶法制备海鲜酱汁

  • 陈惠云 ,
  • 王翰韬 ,
  • 曾纪豪 ,
  • 倪穗 ,
  • 张林楠 ,
  • 吴金鸿
展开
  • 1(宁波市农业科学研究院农产品加工研究所,浙江 宁波,315040)
    2(宁波大学 海洋学院,浙江 宁波,315211)
    3(宁波飞润海洋生物科技股份有限公司,浙江 宁波,315000)
    4(上海交通大学 农业与生物学院,上海,200240)
硕士,高级农艺师(吴金鸿副研究员为通讯作者,E-mail:wujinhong@sjtu.edu.cn)

收稿日期: 2021-01-19

  修回日期: 2021-03-23

  网络出版日期: 2021-09-27

基金资助

2019宁波市公益性计划重点项目(2019C10095);2020宁波市公益性计划重点项目(202002N3072);国家自然科学基金面上项目(31972017)

收起

Preparation of seafood sauce from squid scraps by enzyme hydrolysis

  • CHEN Huiyun ,
  • WANG Hantao ,
  • ZENG Jihao ,
  • NI Sui ,
  • ZHANG Linnan ,
  • WU Jinhong
Expand
  • 1(Institute of Agricultural Product Processing Research,Ningbo Academy of Agricultural science,Ningbo 315040,China)
    2(School of Marine Sciences,Ningbo University,Ningbo 315211,China)
    3(Ningbo Feirun Marine Biotechnology Co.Ltd.,Ningbo 315000,China)
    4(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

Received date: 2021-01-19

  Revised date: 2021-03-23

  Online published: 2021-09-27

Fold

摘要

为提高鱿鱼加工业的生产附加值,利用鱿鱼下脚料为原料研制一种风味海鲜酱汁。先将鱿鱼下脚料中的内脏与鱿鱼皮粉碎后按质量比3∶1混合,再选用风味蛋白酶和碱性蛋白酶对混合物进行酶解,并优化酶解工艺。结果表明,鱿鱼下脚料的最佳酶解工艺为:复合蛋白酶添加量0.8%(风味与碱性蛋白酶质量比为1∶2),酶解温度55 ℃,pH 8.5,时间4.5 h。该工艺条件下的酶解液中游离氨基态氮含量可达1.085 mg/100 mL。随后对酶解液进行离心并取上清液进行美拉德反应,通过工艺优化得到最优美拉德反应工艺条件为:120 ℃,pH 7.0,氨基酸添加量2%,还原糖添加量3%(木糖与葡萄糖质量比为1∶1),反应100 min。风味成分分析表明,该海鲜酱汁具有独特海鲜风味,口感甚佳。

关键词： 鱿鱼; 加工副产物; 酶解; 美拉德反应; 海鲜酱汁

本文引用格式

陈惠云 , 王翰韬 , 曾纪豪 , 倪穗 , 张林楠 , 吴金鸿 . 鱿鱼下脚料复合酶法制备海鲜酱汁[J]. 食品与发酵工业, 2021 , 47(17) : 200 -205 . DOI: 10.13995/j.cnki.11-1802/ts.026731

Abstract

In order to improve the added value of squid processing industry, the squid scraps were used to produce a seafood sauce. The offal and skin were crushed and mixed in a ratio of 3∶1 (g∶g), and hydrolyzed by flavorzyme and alcalase. The optimal condition of hydrolysis process were as follows: 0.8% of compound protease [m(flavorzyme)∶m(alcalase)=1∶2], 55 ℃, pH 8.5, and 4.5 h. The free amino nitrogen in the hydrolysate reached to 1.085 mg/100 mL. Next, the supernatant of enzymatic hydrolysate was taken for Maillard reaction. The optimal reaction conditions of orthogonal experimental design based on Maillard reaction were as follows: 120 ℃, pH 7.0, 2% amino acids of, 3% sugar [m(xylose)∶m(glucose)=1∶1], and incubation for 100 min. By analysis of flavor components, the hoisin sauce was prepared by enzyme hydrolysis and it had unique seafood flavor and good taste.

Key words： squid; processing by-products; enzymolysis; Maillard reaction; seafood sauce

参考文献

[1] 李桂芬.鱿鱼的营养与开发利用[J].科学养鱼,2003(7):56.
LI G F.Nutrition and utilization of squid[J].Scientific Fish Farming,2003(7):56.
[2] 农业农村部渔业渔政管理局. 2019中国渔业统计年鉴[M].北京:中国农业出版社,2019.
Fisheries Administration of the Ministry of Agriculture.China Fisheries Statistical Yearbook 2019[M].Beijing:China Agriculture Press,2019.
[3] 魏薇薇, 闻正顺,姚利阳.鱿鱼加工副产物的开发利用研究进展[J].安徽农业科学,2016,44(36):129-131;135.
WEI W W,WEN Z S,YAO L Y.Research progress on development and utilization of squid byproducts[J].Journal of Anhui Agricultural Sciences,2016,44(36):129-131;135.
[4] 陈金梅, 李锋,郑允权,等.鱿鱼加工副产物高值化综合利用综述[J].渔业现代化,2015,42(1):44-47.
CHEN J M,LI F,ZHENG Y Q,et al.The review of comprehensive utilization with high value of squid processing by-products[J].Fishery Modernization,2015,42(1):44-47.
[5] 于丁一, 朱敬萍,张小军,等.鱿鱼加工副产物活性物综合利用新进展[J].浙江海洋大学学报(自然科学版),2019,38(1):83-88.
YU D Y,ZHU J P,ZHANG X J,et al.New progress in comprehensive utilization of active substances in by-products of squid processing[J].Journal of Zhejiang Ocean University (Natural Science),2019,38(1):83-88.
[6] 曲映红, 陈新军,陈舜胜.我国鱿鱼加工利用技术研究进展[J].上海海洋大学学报,2019,28(3):357-364.
QU Y H,CHEN X J,CHEN S S.Research progress of squid processing and utilization technology in China[J].Journal of Shanghai Ocean University,2019,28(3):357-364.
[7] 杨小克. 鱿鱼内脏的鱼油提取工艺及综合利用研究[D].青岛:中国海洋大学,2012.
YANG X K.Fish oil extraction technology and comprehensive utilization of squid viscera[D].Qingdao:Ocean University of China,2012.
[8] 傅志宇, 郑杰,于笛,等.鱿鱼内脏的营养价值及综合利用研究进展[J].食品工业科技,2019,40(4):307-311;316.
FU Z Y,ZHENG J,YU D,et al.Research progress on the nutritional value and comprehensive utilization of squid viscera[J].Science and Technology of Food Industry,2019,40(4):307-311;316.
[9] 管雪娇, 邓尚贵.鱿鱼皮营养成分分析[J].安徽农业科学,2013,41(27):11 135-11 137.
GUAN X J,DENG S G.Analysis of nutrient components of squid skin[J].Journal of Anhui Agricultural Sciences,2013,41(27):11 135-11 137.
[10] DOHMOTO N,WANG K C,MORI T,et al.Development of a new type fish sauce using the soy sauce fermentation method[J].Nippon Suisan Gakkaishi,2001,67(6):1 103-1 109.
[11] FURUTANI A,FUNATSU Y,SHOZEN K I,et al.Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation[J].Nippon Suisan Gakkaishi,2012,78(4):726-735.
[12] 黄光荣, 蒋家新,应跃跃.鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究[J].中国调味品,2004,29(1):27-29;37.
HUANG G R,JIANG J X,YING Y Y.Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through Maillard reaction[J].Chinese Condiment,2004,29(1):27-29;37.
[13] 杨丽媛. 碱性蛋白酶的分离纯化及其酶学特性的研究[D].长春:东北师范大学,2015.
YANG L Y.Purification and characterization of alkaline protease[D].Changchun:Northeast Normal University,2015.
[14] 郑瑞生, 杨莹,朱燕汝.鲍鱼下脚料制备海鲜酱汁的酶解工艺优化[J].食品与机械,2016,32(4):211-214.
ZHENG R S,YANG Y,ZHU Y R.Technique optimization on enzymatic hydrolysis of seafood sauce by abalone scraps[J].Food & Machinery,2016,32(4):211-214.
[15] DUAN Z H,WANG J L,YI M H,et al.Recovery of proteins from silver carp by-products with enzymatic hydrolysis and reduction of bitterness in hydrolysate[J].Journal of Food Process Engineering,2010,33(5):962-978.
[16] 李琳, 沈志华,李伟明,等.低值鱼的深度酶解及海鲜复合调味料的生产[J].中国调味品,2014,39(2):67-71.
LI L,SHEN Z H,LI W M,et al.High degree of enzymatic hydrolysis of low-value fish protein and production of seafood compound seasoning[J].China Condiment,2014,39(2):67-71.
[17] 田爱民, 李东华,周小敏,等.响应面法优化鱿鱼内脏酶解液与还原糖美拉德反应工艺[J].安徽农业科学,2012,40(35):17 294-17 297;17 326.
TIAN A M,LI D H,ZHOU X M,et al.Optimization of Maillard reaction for sleeve-fish viscera and reduced sugar by response surface methodology[J].Journal of Anhui Agricultural Sciences,2012,40(35):17 294-17 297;17 326.
[18] 陈美龄, 封玲,李钰琪,等.复合酶解及美拉德反应制备鱿鱼调味品[J].食品安全质量检测学报,2018,9(8):1 918-1 925.
CHEN M L,FENG L,LI Y Q,et al.Preparation of squid condiment by composite hydrolysis and Maillard reaction[J].Journal of Food Safety & Quality,2018,9(8):1 918-1 925.
[19] 常钰菲. 鳕鱼蛋白酶解液中风味物质的构成及脱腥方法研究[D].青岛:中国海洋大学,2015.
CHANG Y F.Identification of volatile flavor compounds from codfish and study on deodorization methods[D].Qingdao:Ocean University of China,2015.
[20] 王红丽, 李天骄,林圣楠,等.不同酶解工艺下对虾下脚料酶解液挥发性风味成分变化及感官品质研究[J].粮食与饲料工业,2018(1):53-59.
WANG H L,LI T J,LIN S N,et al.Research on volatile flavor compounds and sensory evaluation of shrimp offal hydrolysates under different enzymolysis processes[J].Cereal & Feed Industry,2018(1):53-59.
[21] GENG J T,TAKAHASHI K,KAIDO T,et al.Relationship among pH,generation of free amino acids,and Maillard browning of dried Japanese common squid Todarodes pacificus meat[J].Food Chemistry,2019,283:324-330.
[23] XU W,YU G,XUE C H,et al.Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce[J].Food Chemistry,2008,107(4):1 597-1 604.
[22] MAGA J A.Pyrazines in foods:An update[J].Critical Reviews in Food Science and Nutrition,1982,16(1):1-48.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司