贝类加工废弃物复合海鲜调味料的制备工艺

doi:10.7506/spkx1002-6630-201018101

食品科学 ›› 2010, Vol. 31 ›› Issue (18): 433-436.doi: 10.7506/spkx1002-6630-201018101

贝类加工废弃物复合海鲜调味料的制备工艺

陈超^1,2，魏玉西¹，刘慧慧¹，殷邦忠^2,*，赵玲¹，刘淇²

1.青岛大学医学院生物系
2.中国水产科学研究院黄海水产研究所

收稿日期:2010-01-08 修回日期:2010-06-03 出版日期:2010-09-25 发布日期:2010-12-29
通讯作者: 殷邦忠 E-mail:yinbz@ysfri.ac.cn
基金资助:
农业部公益性行业(农业)科研专项(nyhyzx07-047)

Preparation of Compound Seafood Condiments from Shellfish-processed Wastes

CHEN Chao1,2，WEI Yu-xi1，LIU Hui-hui1，YIN Bang-zhong2,*，ZHAO Ling1，LIU Qi2

1. Biological Department of Medical College, Qingdao University, Qingdao 266071, China；
2.Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China

Received:2010-01-08 Revised:2010-06-03 Online:2010-09-25 Published:2010-12-29
Contact: YIN Bang-zhong2,*， E-mail:yinbz@ysfri.ac.cn

摘要/Abstract

摘要：

通过对牡蛎汁、蛤蜊汁蛋白质含量测定及其酶解优化方法探讨，制得牡蛎汁、蛤蜊汁酶解液，并与扇贝裙边酶解液调配出复合调味料。结果表明，牡蛎汁和蛤蜊汁中多肽以及蛋白质含量较高，其酶解优化方案为使用酸性蛋白酶在pH3、60℃酶解5h，牡蛎汁和蛤蜊汁中多肽和蛋白质水解度为0.929。将牡蛎汁、蛤蜊汁酶解液与扇贝裙边酶解液调配制成的复合海鲜调味料，味道鲜美，游离氨基酸态氮含量(15.6mg/mL)高于市售同类产品(13.0mg/mL)，且其中甘氨酸、天冬氨酸、丙氨酸、谷氨酸、苏氨酸、丝氨酸和脯氨酸7 种重要呈味氨基酸含量约占总游离氨基酸的50%。

关键词: 蛤蜊汁, 牡蛎汁, 扇贝裙边, 酶解, 水解度, 复合海鲜调味料

Abstract:

Based on the determination of protein content in juice of oysters and crams, and the optimization of enzymatic hydrolysis conditions for protein, enzymatic hydrolysis product of EHL1 was obtained. EHL1 was mixed with enzymatic hydrolysis liquid from scallop mantle (EHL2) to prepare compound seafood condiments. Results indicated that the juice of oysters and crams exhibited higher contents of polypeptides and proteins so that it was necessary for hydrolyzing them to obtain free amino acids as the most important components for sauce with delicious taste. The optimal conditions for enzymatic hydrolysis were hydrolysis at pH 3 and 60 ℃ for 5 h by acidic protease. The degree of hydrolysis was up to 0.929 at this optimal condition. The compound condiment was very delicious due to higher content of free amino acid nitrogen (15.6 mg/mL), which was higher than similar commodity (13.0 mg/mL) in market. Moreover, seven flavor amino acids including Gly, Asp, Ala, Glu, Thr, Ser and Pro were up to 50% of total free amino acids. Therefore, this investigation provided a new idea and method for comprehensive utilization of marine shellfish processing wastes.

Key words: clam juice, oyster juice, scallop mantle, enzymatic hydrolysis, degree of hydrolysis, compound seafood condiment

中图分类号:

S986.1

陈超1,2，魏玉西1，刘慧慧1，殷邦忠2,*，赵玲1，刘淇2. 贝类加工废弃物复合海鲜调味料的制备工艺[J]. 食品科学, 2010, 31(18): 433-436.

CHEN Chao1,2，WEI Yu-xi1，LIU Hui-hui1，YIN Bang-zhong2,*，ZHAO Ling1，LIU Qi2. Preparation of Compound Seafood Condiments from Shellfish-processed Wastes[J]. FOOD SCIENCE, 2010, 31(18): 433-436.

[1]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[2]	徐永霞，曲诗瑶，李涛，赵洪雷，冯媛，李学鹏，季广仁，励建荣. 不同蛋白酶对蓝蛤酶解液风味特性的影响[J]. 食品科学, 2021, 42(4): 190-196.
[3]	孙乐常，刘伟峰，林怡晨，赵阿云，张凌晶，翁凌，曹敏杰. 碱性蛋白酶限制性酶解对蓝圆鲹分离蛋白功能特性的影响[J]. 食品科学, 2021, 42(2): 23-29.
[4]	吴永祥，王婷婷，张梦婷，张瑶，郭孝成，孙汉巨，陈向阳. 徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析[J]. 食品科学, 2021, 42(2): 128-134.
[5]	王佳蓉，丁阳月，姜云庆，董和亮，王秋野，程建军. 酶法修饰对大豆分离蛋白凝胶性质影响的研究进展[J]. 食品科学, 2021, 42(15): 329-336.
[6]	费烨，王雍，龚仕英，田艳，王筑婷，雷霆雯，张礼林，汪希兰，李红梅. 苦荞清蛋白酶解物对高糖诱导的HepG2细胞胰岛素抵抗的保护作用[J]. 食品科学, 2021, 42(1): 222-227.
[7]	黄瑞杰，李媚，廖安平，蓝平，钟磊，覃琴，蓝丽红，王雪娇，韦丽明，甘兰芳. 酸解法与酶解法调控右旋糖酐分子质量的比较[J]. 食品科学, 2020, 41(6): 43-50.
[8]	陈凡凡，滕飞，韩松，吴长玲，周艳，郭增旺，王中江，李杨. 酶解对豆腐干凝胶结构和理化特性的影响[J]. 食品科学, 2020, 41(5): 23-30.
[9]	高娟，杜佳馨，吴限，杨倩，方东路，郑惠华，赵立艳，胡秋辉. 羊肚菌酶解液制备美拉德反应肉味调味基料[J]. 食品科学, 2020, 41(24): 242-250.
[10]	黄钦钦，田亚平. 条斑紫菜蛋白酶解液α-葡萄糖苷酶和DPP-IV抑制活性的表征及肽成分解析[J]. 食品科学, 2020, 41(24): 110-116.
[11]	王锐，张迪雅，李晔，苏秀榕. 金枪鱼暗色肉酶解优势肽鉴定及其体外抗氧化和血管紧张素转换酶抑制活性分析[J]. 食品科学, 2020, 41(23): 91-99.
[12]	苏娜，伊丽，吉日木图. 驼乳蛋白α-淀粉酶抑制活性肽的制备与鉴定[J]. 食品科学, 2020, 41(22): 148-157.
[13]	苏娜，吉日木图，伊丽. 驼乳肽生物功能特性的研究进展[J]. 食品科学, 2020, 41(21): 321-329.
[14]	李学鹏，刘晏玮，谢晓霞，朱文慧，励建荣，张玉玉，李婷婷，于建洋，牟伟丽. 热预处理对蓝蛤酶解及酶解液呈味特性的影响[J]. 食品科学, 2020, 41(2): 133-140.
[15]	李雪，冯涛，宋诗清，庄海宁，张文宏，姚凌云，孙敏，徐志民. 不同处理方法对蟹味菇呈味物质释放的影响[J]. 食品科学, 2020, 41(10): 198-205.

贝类加工废弃物复合海鲜调味料的制备工艺

Preparation of Compound Seafood Condiments from Shellfish-processed Wastes

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价