包装与食品机械2016，Vol.34Issue(1)：11-13,17,4.DOI:10.3969/j.issn.1005-1295.2016.01.003
超声波对咸海鲶鱼中氨基酸和亚硝酸盐含量变化的影响
Effect of Ultrasound Treatment on the Content of Amino Acid and Nitrite in Salted Sea Catfish
张丽华 1马春颖 1冯彦博 1高虹2
作者信息
- 1. 渤海大学食品科学与工程学院，辽宁锦州 121013
- 2. 渤海大学科技实验管理中心，辽宁锦州 121013
- 折叠
摘要
Abstract
Objective:The aim of this experiment was to reduce nitrate content of salted sea catfish.Meth-od:orthogonal experimental design was applied to optimize the ultrasound treatment of salted sea catfish,and the weight of salted sea catfish,ultrasonic time and ultrasonic power were investigated.The result showed that the optimized condition was ultrasonic power 200 W,ultrasonic time 24 min,and the weight of salted sea cat-fish 12 g using the ultrasonic frequency 40 kHz and apparent power 0 ~200 W,under the optimum condition, the scavenging ratio of nitrate from salted sea catfish was 99.4%.Conclusion:ultrasound treatment could ef-fectively reduce nitrate content of salted sea catfish,and the content of proline,serine,cysteine,and aspartic acid,but there was little effect on the total contents of amino acid.关键词
超声波/海鲶鱼/亚硝酸盐Key words
ultrasound treatment/salted sea catfish/nitrate分类
轻工纺织引用本文复制引用
张丽华,马春颖,冯彦博,高虹..超声波对咸海鲶鱼中氨基酸和亚硝酸盐含量变化的影响[J].包装与食品机械,2016,34(1):11-13,17,4.
