| 鱿鱼内脏成分分析及自溶条件的研究 |
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| 引用本文： | 司伟兰,辛绮婷,余颖儿,李磊,冯滢滢,段杉.鱿鱼内脏成分分析及自溶条件的研究[J].农产品加工．学刊,2010(8):11-14. |
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| 作者姓名： | 司伟兰 辛绮婷 余颖儿 李磊 冯滢滢 段杉 |
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| 作者单位： | 华南农业大学食品学院,广东广州510640 |
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| 摘 要： | 以水解度和水解液中氨基酸态氮的含量为评价指标,以提高鱿鱼内脏水解度为目的,测定了鱿鱼内脏基本成分,进行单因素试验确定了鱿鱼内脏的自溶最佳料液比1:1,pH值4.5,恒温45℃,自溶12h。同时添加适量的半胱氨酸和巯基乙醇,紫外照射和超声处理对自溶都有促进作用。
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| 关 键 词： | 鱿鱼 内脏 自溶 氨基态氮 |
Composition of Squid Viscera and Optimization of Its Autolysis Condition |
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| Abstract: | The degree of hydrolysis and amino nitrogen(ANN) content are employed to evaluate the effect of hydrolysis.Based on the analysis of single-factor experiments and squid viscera component,the results show that the optimum conditions are as follows:material/water ratio 1:1,pH 4.5,temperature 50 ℃,autolysis time 12 h,the proper amount of cysteine and mercaptoethanol and the appropriate frequency ultrasonic and UV treatment facilitate the autolysis of squid viscera. |
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| Keywords: | Squid viscera autolysis amino-nitrogen(ANN) |
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