食品与机械2012，Vol.28Issue(4)：15-18,4.DOI:10.3969/j.issn.1003-5788.2012.04.005
熬煮工艺对鳙鱼汤成分的影响
Effect of boiling process on composition of Bighead carp soup
摘要
Abstract
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%.关键词
鳙鱼/鱼汤/SDS-PAGE/蛋白回收率/风味/均浆Key words
bighead carp/ fish soup/ SDS -PAGE/ recovery rate of protein/ flavor/ grinding引用本文复制引用
朱琳芳,姜启兴,许艳顺,夏文水..熬煮工艺对鳙鱼汤成分的影响[J].食品与机械,2012,28(4):15-18,4.基金项目
现代农业产业技术体系建设专项资金资助(编号:CARS-46) （编号:CARS-46）
