Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (4): 743-750.DOI: 10.11869/j.issn.100-8551.2015.04.0743

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Decolourization Technique of Skipjack Tuna (Katsuwonus Pelamis) Enzymatic Hydrolysate and Its Influence on the Fishy Odour and Metallic Elements

LIU Jianhua, JI Jinjian, WANG Bin, FANG Yizhou, DING Yuting   

  1. Ocean College, Zhejiang University of Technology, Hangzhou, Zhejiang 310014
  • Received:2014-04-21 Revised:2014-12-21 Online:2015-04-13 Published:2015-04-16

金枪鱼酶解液脱色工艺及其对腥味物质和金属元素的影响

刘建华, 季金箭, 王斌, 方亦舟, 丁玉庭   

  1. 浙江工业大学海洋学院, 浙江 杭州 310014
  • 通讯作者: 丁玉庭, 男, 教授, 主要从事水产品加工、贮藏和保鲜研究.E-mail:dingyt@mail.hz.zj.cn
  • 作者简介:刘建华, 男, 副教授, 主要从事功能性食品研究和水产品加工研究.E-mail:jhliu@zjut.edu.cn
  • 基金资助:

    浙江省科技厅重大专项(2012C03SA350003)

Abstract:

To obtain the optimal decoloration conditions, skipjack tuna (Katsuwonus pelamis) dark muscle by-product enzymatic hydrolysate was decolored with activated carbon. The effect of activated carbon addition content, pH, temperature and time on the decoloration rate and protein loss rate were studied by orthogonal methodology; the changes of fishy odour and metallic elements contents before and after activated carbon treatment were investigated. The results showed that the optimal decoloration conditions were as follows, activated carbon addition content 3%, pH 3.0, temperature 70 ℃, and time 1 hour. Under these conditions, the decoloration rate and protein loss rate of the hydrolysate reached 89.77± 0.77% and 13.47± 0.72%, respectively. The content of volatile compounds was reduced by 85.39%, and there was a considerable reduction in fishy odour content such as trimethylamine, hexaldehyde and nonaldehyde. In addition, actived carbon had a high adsorption rate to Pb (93.2%) but had a low adsorption rate to other metallic elements. In general, the decolored skipjack tuna (Katsuwonus pelamis) dark muscle by-product enzymatic hydrolysate showed light color and fishy odour, which will have broad prospect and lay a foundation for utilization of enzymatic hydrolysate.

Key words: skipjack tuna (Katsuwonus pelamis), enzymatic hydrolysate, activated carbon, decolourization, fishy odour, metallic elements

摘要:

为了研究活性炭对金枪鱼酶解液脱色的最佳条件, 本文利用活性炭对金枪鱼暗色肉酶解液进行处理, 研究活性炭添加量、pH值、温度(T)和脱色时间(t)对脱色率和蛋白质损失率的影响, 采用正交试验对脱色工艺进行优化, 同时探究了活性炭脱色工艺对酶解液腥味物质和金属元素含量的影响.结果表明, 金枪鱼暗色肉酶解液最佳脱色条件为活性炭添加量3%、pH值3.0、温度70℃、时间1h.该条件下脱色率为89.77%±0.77%, 蛋白质损失率为13.47%±0.72%;脱色后酶解液挥发性物质含量降低了85.39%, 其中三甲胺、己醛、壬醛等特征腥味物质显著降低;活性炭对Pb的吸附作用较明显, 其吸附率为93.2%, 而对其他金属元素的吸附率不大.研究表明, 经过活性炭处理过的酶解液颜色浅, 腥味低, 具有一定的应用前景, 可为酶解液的进一步利用提供依据.

关键词: 金枪鱼, 酶解液, 活性炭, 脱色, 腥味, 金属元素