CN104304647A - Monkfish leftover classification using method - Google Patents
Monkfish leftover classification using method Download PDFInfo
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- CN104304647A CN104304647A CN201410463188.3A CN201410463188A CN104304647A CN 104304647 A CN104304647 A CN 104304647A CN 201410463188 A CN201410463188 A CN 201410463188A CN 104304647 A CN104304647 A CN 104304647A
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- fish
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- bone
- leftovers
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 241000276419 Lophius americanus Species 0.000 title claims abstract 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- 239000006228 supernatant Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 6
- 210000002784 stomach Anatomy 0.000 claims abstract description 6
- 210000000232 gallbladder Anatomy 0.000 claims abstract description 3
- 210000003491 skin Anatomy 0.000 claims abstract description 3
- 235000021190 leftovers Nutrition 0.000 claims abstract 9
- 108091005658 Basic proteases Proteins 0.000 claims abstract 3
- 239000002244 precipitate Substances 0.000 claims abstract 3
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 108010028690 Fish Proteins Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 2
- 229910052757 nitrogen Inorganic materials 0.000 claims 2
- 108010070551 Meat Proteins Proteins 0.000 claims 1
- 230000002378 acidificating effect Effects 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 abstract description 11
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 11
- 241001417045 Lophius litulon Species 0.000 description 46
- 235000019198 oils Nutrition 0.000 description 18
- 239000008346 aqueous phase Substances 0.000 description 15
- 238000001556 precipitation Methods 0.000 description 15
- 239000012071 phase Substances 0.000 description 14
- 239000003531 protein hydrolysate Substances 0.000 description 12
- 235000021323 fish oil Nutrition 0.000 description 9
- 150000002632 lipids Chemical class 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 235000019419 proteases Nutrition 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 239000000413 hydrolysate Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000019733 Fish meal Nutrition 0.000 description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 description 4
- 239000004467 fishmeal Substances 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- -1 albumen Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001976 enzyme digestion Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 208000035473 Communicable disease Diseases 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010064097 avian influenza Diseases 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000003625 skull Anatomy 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Fats And Perfumes (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及安康鱼下脚料分类利用的方法。该方法是将安康鱼肉、肝、胃和尾骨取出，剩下去掉胆囊的内脏、皮、骨和附着在骨上的肉为加工下脚料，将该加工下脚料斩成大块，向其中加水，再加入碱性蛋白酶酶解至鱼肉从鱼骨上分离，分离出鱼骨和水解液，离心水解液，分离出沉淀、上清液中的水相、油相。为了提高产率，还可以在水解时不断向水解液中补充安康鱼下脚料。这种方法简单有效，实施起来具有较好的可操作性，具有良好的应用前景。The invention relates to a method for classifying and utilizing monkfish leftovers. The method is to take out the monkfish meat, liver, stomach and coccyx, and leave the viscera, skin, bone and meat attached to the bone without the gallbladder as processing scraps, chop the processed scraps into large pieces, add water to them, Then add alkaline protease to hydrolyze until the fish meat is separated from the fish bone, separate the fish bone and the hydrolyzate, centrifuge the hydrolyzate, and separate the precipitate, the water phase and the oil phase in the supernatant. In order to increase the yield, the monkfish leftovers can also be continuously added to the hydrolyzate during hydrolysis. This method is simple and effective, and has good operability and good application prospect.
Description
Technical field
The present invention relates to the method for anglerfish leftover bits and pieces classified use, belong to food processing field.
Background technology
Anglerfish head is very large, and compared to its major part, the health of anglerfish just seems very little.But it has a long coccyx, this root coccyx contains a large amount of collagen, and the market price is very high.In anglerfish processing, generally this root coccyx is sold separately or processes.Anglerfish is without squama, and its cortex is not only abundant but also mucilaginous substance is many, collagen content is high.The internal organ of anglerfish, than great, add man-hour, and its stomach and liver be independent process or sale generally.Because anglerfish head is large, health is little, so generally speaking, the dressing percentage of anglerfish is very low, add the leftover bits and pieces that man-hour can produce more than 60%, wherein fish-skin accounts for 10% of leftover bits and pieces, and the internal organ except liver and stomach account for 30 ~ 40%, and other fish-bone except coccyx and the flesh of fish be attached on fish-bone account for 50 ~ 60%.Current anglerfish processing enterprise is generally by production fish meal mixed in together for these leftover bits and pieces, but this causes some problems: 1. the existence mixed in together of all leftover bits and pieces makes the quality of fish meal instability, Protein Index does not reach requirement, calcium phosphorus content crosses the problems such as high, and added value is low; 2. because poultry class infectious disease often occurs, as rabid ox disease, bird flu etc., the bone security of poultry class is reduced, some collagens or manufacturing of gelatin enterprise transfer to produce collagen, gelatin with fish-bone, but fish processing enterprise is by production fish meal mixed in together for all fish pomace, these enterprises are made to be difficult to purchase pure fish-bone.
Summary of the invention
The object of this invention is to provide the method for anglerfish leftover bits and pieces classified use, mix to solve current anglerfish leftover bits and pieces the problem utilizing and cause.
The present invention is achieved through the following technical solutions foregoing invention object: the method for described anglerfish leftover bits and pieces classified use, comprises the following steps:
I. cut anglerfish open, meat, liver, stomach and coccyx are taken out, remaining internal organ, skin, bone and the meat be attached on bone removing gall-bladder is processing fent, is cut into bulk;
II. add water in above-mentioned processing fent, add alkali protease, be separated from fish-bone to the flesh of fish be attached on fish-bone with enzymolysis under suitable PH condition in the preference temperature of this alkali protease;
III. isolate lower floor's fish-bone and upper strata hydrolyzate;
IV. centrifugal described hydrolyzate, precipitation and separation and supernatant, collecting precipitation is also dry;
V. the oil phase in separation of supernatant and aqueous phase, oil phase is mainly anglerfish oil substances, and aqueous phase is mainly protein hydrolysate, this aqueous phase dry.
The object of the invention is to classify from anglerfish leftover bits and pieces and reclaim fish-bone, Fish protein hydrolysate and fish oil, so that these fish pomace of classified use, both the raw material sources problem of collagen, gelatin enterprise can have been solved, China's marine fish level of resources utilization can be made again to improve, also increase the economic benefit of fish enterprise.
In technique scheme, fish processing fent is cut into bulk contribute to protease infiltrate skull depths carry out enzymolysis.Along with the process of enzymolysis, be attached to the flesh of fish on fish-bone and first fish-skin is depart from from fish-bone, if continue hydrolysis, Fish protein then can be broken down into peptone, albumen, peptide, amino acid.If these protein hydrolysates are used to produce fish meal or feed, be so preferably hydrolyzed to peptone or albumen.For this reason, in the enzymolysis process of step II, the TVB-N content in described hydrolyzate can be monitored, when described TVB-N content is more than 70mg/100g hydrolyzate, namely stop enzyme digestion reaction.
The Main Ingredients and Appearance of the upper strata hydrolyzate in step III is protein and hydrolysate thereof, and a small amount of fish grease.If need the depth hydrolysis's liquid obtaining Fish protein, said hydrolyzed liquid can also continue enzymolysis to this hydrolyzate in acid before centrifugal, protease is supplemented again to hydrolyzate, the protease supplemented both can be alkali protease, also can be neutral proteinase, adjustment hydrolyzate PH, continues enzymolysis hydrolyzate, until the albumen complete hydrolysis in hydrolyzate.
If to the hydrolysis degree not requirement of albumen, in order to improve productive rate, in the enzymolysis process of above-mentioned steps II, constantly anglerfish leftover bits and pieces can also be supplemented.
The Fish protein hydrolysate that in the precipitation of step IV, mainly molecular weight is larger, supernatant in significantly two-layer, oil phase and aqueous phase, the Fish protein hydrolysate of mainly molecular weight in aqueous phase, mainly fish oil lipid material in oil phase.These fish oil lipid material parts derive from oil substances free in fish body, and a part derives from oil substances that is d/d and protein bound.The fish oil lipid material in two kinds of sources is added up, and makes the yield of the oil substances in step V also very high.
Advantage of the present invention is: present invention process is simple, implements and has good operability.The classified use that enzymolysis can realize fish-bone, Fish protein and fish oil in fish pomace can be crossed, effectively can improve the economic benefit of fish enterprise, have a good application prospect.
Detailed description of the invention
The present invention is described in detail below in conjunction with detailed description of the invention.
Anglerfish leftover bits and pieces in following examples is mainly anglerfish head, the fish-bone of the bone that truncates, fish-skin and internal organ, and wherein internal organ go courage, stomach and liver.
Embodiment one
The method of described anglerfish leftover bits and pieces classified use:
(1) add water in anglerfish leftover bits and pieces, ratio is 1:1, regulates PH to 7.5, adds the trypsase of anglerfish leftover bits and pieces dry mass 0.5%, and be hydrolyzed into the flesh of fish at 50 DEG C and be separated from fish-bone, be separated lower floor's fish-bone, supernatant liquid is hydrolyzate;
(2) clean fish-bone drying, its yield is 58.6% of anglerfish leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 15min of 4500r/m, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof;
(4) concentrated also separation of supernatant, obtains oil phase and aqueous phase, is separated oil phase and aqueous phase;
(5) precipitation in aqueous phase and step (3) is merged, and spraying dry, obtain protein and hydrolysate thereof, yield is 29.3% of anglerfish leftover bits and pieces dry mass;
(6) oil phase is with fish oil lipid material for main component, and yield is 12.1% of anglerfish leftover bits and pieces dry mass.
Embodiment two
The method of described anglerfish leftover bits and pieces classified use:
(1) add water in anglerfish leftover bits and pieces, its ratio is 1:3, regulates PH to 8.5, adds the trypsase of anglerfish leftover bits and pieces dry mass 0.1%, is hydrolyzed into the flesh of fish and is separated from fish-bone, be separated to obtain fish-bone and hydrolyzate at 65 DEG C;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 59.4% of anglerfish leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 20min of 4000r/m, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, being separated;
(5) aqueous phase and step (3) precipitation is merged, and spraying dry, obtain water miscible protein and hydrolysate thereof, comprise peptone, albumen, polypeptide, oligopeptides, amino acid etc., its yield is 30.4% of anglerfish leftover bits and pieces dry mass;
(6) oil phase is with fish oil lipid material for main component, and yield is 10.2% of anglerfish leftover bits and pieces dry mass.
Embodiment three
The method of described anglerfish leftover bits and pieces classified use is:
(1) add water in anglerfish leftover bits and pieces, and the ratio of anglerfish leftover bits and pieces and water is 1:1.5, regulate PH to 8.5, add the trypsase of leftover bits and pieces quality 0.3%, 50 DEG C of hydrolysis after 10 minutes, in water, supplement anglerfish leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean above-mentioned fish-bone, this fish-bone drying, yield is 56.7% of the total dry mass of anglerfish leftover bits and pieces;
(3) first hydrolyzates continue to be hydrolyzed into PH at 50 DEG C and drop to less than 6.5, add the animal proteolytic enzyme of the total dry mass 0.2% of above-mentioned anglerfish leftover bits and pieces, adjustment pH value, then hydrolysis 1 ~ 3 hour is continued at 50 DEG C, obtain the second hydrolyzate, the centrifugal hydrolyzate 15min of 5000r/m, obtains supernatant and precipitation, collecting precipitation;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, being separated oil phase and aqueous phase;
(5) precipitation in combining step (4) and aqueous phase, and spraying dry, obtain protein hydrolysate, be mainly peptone and albumen, and its yield is 32.0% of the total dry mass of anglerfish leftover bits and pieces;
(6) oil phase is with fish oil lipid material for main component, and yield is 11.3% of the total dry mass of anglerfish leftover bits and pieces.
Embodiment four
The method of described anglerfish leftover bits and pieces classified use is:
(1) add water in anglerfish leftover bits and pieces, and the ratio of anglerfish leftover bits and pieces and water is 1:1.5, regulate PH to 7.5, add the trypsase of leftover bits and pieces quality 0.4%, 60 DEG C of hydrolysis after 30 minutes, in water, supplement anglerfish leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 58.1% of the total dry mass of above-mentioned anglerfish leftover bits and pieces;
(3) first hydrolyzates continue 60 DEG C of hydrolysis, treat that PH drops to 5.5, add the animal proteolytic enzyme of leftover bits and pieces dry mass 0.5%, adjustment pH value, at 65 DEG C of further enzymolysis, monitor the TVB-N content in hydrolyzate simultaneously, when TVB-N content meets or exceeds 70mg/100g, stop enzyme digestion reaction, obtain the second hydrolyzate, the centrifugal hydrolyzate 30min of 4000r/m, obtains supernatant and precipitation, collects this precipitation;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase;
(5) precipitation in combining step (4) and aqueous phase, and spraying dry, obtain protein hydrolysate, and its yield is 32.1% of the total dry mass of anglerfish leftover bits and pieces;
(6) oil phase is with fish oil lipid material for main component, and its yield is 9.8% of the total dry mass of anglerfish leftover bits and pieces.
Claims (5)
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| CN201410463188.3A CN104304647A (en) | 2014-09-12 | 2014-09-12 | Monkfish leftover classification using method |
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| CN201410463188.3A CN104304647A (en) | 2014-09-12 | 2014-09-12 | Monkfish leftover classification using method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400587A (en) * | 2015-12-29 | 2016-03-16 | 广西钦州市绿源天然食品加工有限公司 | Biological enzyme method for extracting fish oil from leftovers of sardine |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN108359702A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour decapeptides |
| CN108359703A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour dodecapeptides |
| CN109769903A (en) * | 2019-03-11 | 2019-05-21 | 华中农业大学 | A kind of adaptive flexible cutter device of domestic animal rib row |
| CN113736840A (en) * | 2021-09-18 | 2021-12-03 | 中国科学院海洋研究所 | Preparation method of marine fish functional peptide |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN105400587A (en) * | 2015-12-29 | 2016-03-16 | 广西钦州市绿源天然食品加工有限公司 | Biological enzyme method for extracting fish oil from leftovers of sardine |
| CN108359702A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour decapeptides |
| CN108359703A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour dodecapeptides |
| CN109769903A (en) * | 2019-03-11 | 2019-05-21 | 华中农业大学 | A kind of adaptive flexible cutter device of domestic animal rib row |
| CN113736840A (en) * | 2021-09-18 | 2021-12-03 | 中国科学院海洋研究所 | Preparation method of marine fish functional peptide |
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