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.
DOU Xin
,
HUANG Kehui
,
WEI Ya
,
WU Yanyan
,
ZHANG Yuting
. Optimization of the process and quality analysis of the peptone from sea bass[J]. Food and Fermentation Industries, 2020
, 46(22)
: 147
-152
.
DOI: 10.13995/j.cnki.11-1802/ts.024553
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