熬煮工艺对鳙鱼汤成分的影响

摘要

The effect of cooking conditions on the composition variations of bighead carp fish soup were studied. The recovery rate of crude protein, collagen, amino nitrogen were used as indices of the influences on the soup solids content and nutritional flavor of boiling conditions, and the composition of the fish soup and fish residue protein were analyzed with SDS-PAGE . The results showed that: The effect of the boiling process on the nutrition and composition of bighead carp soup were significant. When the mass ratio of fish to water were 1:5. 5, boiled for 2. 5h the protein recovery rate can reach 23%. Under this condition, nutrition and flavor of soup can obtain good quality, most of the water-soluble protein and part of the salt soluble protein in the bighead carp fish dissolve out. dissolution of collagen and amino nitrogen goes balance. Using colloid mill to process fish residue as alternative to traditional multistage boiling process and the recovery rate of crude protein in soup was increased to more than 45%.%研究不同熬煮工艺下鳙鱼汤的成分变化情况.以粗蛋白回收率、胶原蛋白、氨基酸态氮等为指标研究熬煮条件对鱼汤固形物含量以及营养风味的影响,并利用SDS PAGE电泳对鱼汤及鱼渣蛋白组成进行分析.结果表明:熬煮工艺对鳙鱼汤营养成分影响显著.当鱼水质量比为1∶5.5,熬煮2.5h时,蛋白回收率可达到23％,该条件下制得的鱼汤营养风味品质较佳,鱼肉中的大部分水溶性蛋白和部分盐溶性蛋白溶出,胶原蛋白和氨基酸态氮的溶出趋于平衡.采用胶体磨均浆处理鱼渣替代传统的多级熬煮工艺,可使鱼汤中粗蛋白累积回收率达到45％以上.