CN107348326A - 一种无腥味带鱼鱼肉的用途 - Google Patents
一种无腥味带鱼鱼肉的用途 Download PDFInfo
- Publication number
- CN107348326A CN107348326A CN201710626165.3A CN201710626165A CN107348326A CN 107348326 A CN107348326 A CN 107348326A CN 201710626165 A CN201710626165 A CN 201710626165A CN 107348326 A CN107348326 A CN 107348326A
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- Prior art keywords
- fish
- hairtail
- flesh
- fishy smell
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。无腥味带鱼鱼肉的制备方法，包括脲酶脱氨、发酵脱腥、茶多酚脱腥和密封包装。有益效果为：本发明去腥技术将脲酶脱氨、发酵脱腥和茶多酚脱腥科学结合，三种脱腥方法相辅相成，对带鱼鱼肉的脱腥效果好，最后达到无腥味残留的目的。
Description
技术领域
本发明涉及水产品加工领域，具体是一种无腥味带鱼鱼肉的用途。
背景技术
带鱼(Trichiurushaumela)是中国最重要的海洋经济鱼种之一，其产量多年来一直位居中国海洋捕捞鱼类产量的首位。带鱼肉嫩体肥、味道鲜美，具有很高的营养价值。由于带鱼捕获后立即死亡,鱼体死后，鱼肉中含有的各种蛋白质，分解成肽和氨基酸，这些含硫、氮的肽和氨基酸在酶的催化转化作用下生成δ-氨基戊酸、δ-氨基戊醛和六羟基、毗啶等腥昧化合物。δ-氨基戊酸、六羟吡啶等成分与三甲胺共同存在时会增强鱼腥味而.国内外市场对鱼类鲜度的要求不断提高以及生鲜鱼流通距离变长，去除带鱼鱼肉的腥味显得十分重要。鱼肉的腥味成分主要是挥发性物质，如醛、醇、酮、烃、呋喃、硫醚、萘、萜烯衍生物等。鱼腥味存在的同时会有较重的土臭味或土霉味，所以鱼腥味也称为土腥味。土臭素和二甲基异莰醇是构成土腥味的关键物质。土臭素和二甲基异莰醇有较强的泥土味和土臭味，是导致水体中产生不良气味的主要物质。引起鱼肉腥昧的物质复杂多样，主要来源包括养殖环境、酶的催化分解、游离脂肪酸的自动氧化分解等。
现有技术如授权公告号CN103224971B的中国发明专利，公开了一种鱼皮胶原蛋白去腥脱臭的生产方法，步骤包括：（1）将胶原蛋白粗制品溶解到水中，固液质量比为1:5，加入风味蛋白酶进行酶解，酶解液pH值保持在6.5，酶解温度为50℃，酶解时间为2.4h，酶添加量为溶液质量的0.1～0.15%；（2）酶解结束后，升温至85℃灭活13min；（3）酶灭活后溶液通过离心去除固体残渣；在滤液中加入活性炭去腥脱色，去腥脱色时间50min，pH控制在5.0；（4）将脱色后的胶原蛋白溶液进行浓缩喷雾干燥，得到胶原蛋白精制品和胶原肽。该方法达到了良好的脱腥脱臭效果，但脱腥时间较长，并且会导致蛋白质氨基酸的损失，酶解法处理后低级支链醇的增加，所以当酶解时间控制不恰当时会有异味产生。
发明内容
本发明的目的在于提供一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。脱腥前带鱼中共检测出40种挥发性成分，主要为醛类、酮类、醇类、烃类、胺类和酯类物质等，经脱腥后共检出22种挥发性成分，其种类及含量较脱腥前的少，其中醛类、醇类、烯烃类和胺类物质显著减少，有效去除了带鱼的腥味，并且带鱼中有害健康的醛类被氧化为无害的醇类。在脱腥的同时提高了肉质的感官效果，通过充入混合气体对带鱼进行保色、保鲜。
本发明针对背景技术中提到的问题，采取的技术方案为：一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。
一种带鱼鱼肉的脱腥方法，包括脲酶脱氨、发酵脱腥、茶多酚脱腥和密封包装。茶多酚脱腥步骤为将带鱼鱼肉浸于脱腥液中15~24h，浸泡温度为0~4℃，脱腥液成分及其重量份为茶多酚3~8份、纯水10~20份和壳聚糖0.2~0.8份。上述脱腥液中成分协同作用，具有多种生物学活性，可以消除甲基硫醇化合物，并可以与氨基酸结合，具有一定的钝化酶类和杀菌作用，且成分天然，绿色安全。
作为优选，脲酶脱氨步骤为在带鱼鱼肉中加入脲酶酶解，加酶量为带鱼鱼肉的0.02~0.06%w/v，pH为5.0~6.5，温度为30~40℃，酶解时间为25~55min。脲酶可有效酶解腥味物质，将其分解成不具腥味的小分子物质，反应条件温和，不会破坏带鱼鱼肉中活性成分，不会局限脱腥后带鱼鱼肉的应用。
作为优选，发酵脱腥步骤为在带鱼鱼肉中加入生香酵母、培养基及其发酵液进行发酵，发酵结束后孵育。生香酵母能发酵分解腥味物质，并将其作为氮源，为自身新陈代谢提供能源；发酵产物乙醇也具有脱腥的作用，降低了带鱼鱼肉的腥味。
作为优选，生香酵母培养基成分及其重量份为：蔗糖30~40份、硫酸铵4~8份、磷酸二氢钾3~5份、活性肽0.5~0.8份和黏蛋白特异性海绵凝集素0.1~0.3份，其中活性肽的氨基酸序列为TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS。上述发酵培养基能提供生香酵母发酵所需的碳源及各种生长因子，并能增强生香酵母的活性，提高其新陈代谢的速度，分解腥味物质的效率高。活性肽能附着在生香酵母表面，影响其新陈代谢，提高其对腥味物质的分解能力，增强去腥效果。上述生香酵母购于沂源康源生物科技有限公司。
作为优选，发酵条件为发酵温度为26~32℃，发酵时间为24~48h，密封发酵。孵育温度为30~37℃，孵育时间为5~8h。上述发酵和孵育条件为最优选。
作为优选，密封包装步骤为密封包装内充入CO2、N2、O2，其中CO2的比例应高于O2。氧气能和鱼肉肌红蛋白结合形成氧合肌红蛋白，但是过量的氧气会导致微生物的繁殖，CO2能穿透微生物细胞，使细胞内pH下降，酶活性降低，抑制细菌繁殖，因此CO2充入的比例应高于O2，通过气调充气能实现抑菌和保色的双重作用。
与现有技术相比，本发明的有益效果为：1）本发明去腥技术将脲酶脱氨、发酵脱腥和茶多酚脱腥科学结合，三种脱腥方法相辅相成，对带鱼鱼肉的脱腥效果好，最后达到无腥味残留的目的；2）生香酵母能发酵分解腥味物质，并将其作为氮源，为自身新陈代谢提供能源；发酵产物乙醇也具有脱腥的作用，降低了带鱼鱼肉的腥味；3）脲酶可有效酶解腥味物质，将其分解成不具腥味的小分子物质，反应条件温和，不会破坏带鱼鱼肉中活性成分，不会局限脱腥后带鱼鱼肉的应用范围；4）脱腥液中成分协同作用，具有多种生物学活性，可以消除甲基硫醇化合物，并可以与氨基酸结合，具有一定的钝化酶类和杀菌作用，且成分天然，绿色安全；5）经过处理后带鱼的咀嚼度明显提高，提高了肉质的感官效果；6）本发明脱腥技术操作简单，所需设备少，重现性高，适合大规模推广。
具体实施例
下面通过实施例对本发明方案作进一步说明：
实施例1：
一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。
一种带鱼鱼肉的脱腥方法，包括脲酶脱氨、发酵脱腥、茶多酚脱腥和密封包装。茶多酚脱腥步骤为将带鱼鱼肉浸于脱腥液中15~24h，浸泡温度为0~4℃，脱腥液成分及其重量份为茶多酚3~8份、纯水10~20份和壳聚糖0.2~0.8份。上述脱腥液中成分协同作用，具有多种生物学活性，可以消除甲基硫醇化合物，并可以与氨基酸结合，具有一定的钝化酶类和杀菌作用，且成分天然，绿色安全。
脲酶脱氨步骤为在带鱼鱼肉中加入脲酶酶解，加酶量为带鱼鱼肉的0.02~0.06%w/v，pH为5.0~6.5，温度为30~40℃，酶解时间为25~55min。脲酶可有效酶解腥味物质，将其分解成不具腥味的小分子物质，反应条件温和，不会破坏带鱼鱼肉中活性成分，不会局限脱腥后带鱼鱼肉的应用。
发酵脱腥步骤为在带鱼鱼肉中加入生香酵母、培养基及其发酵液进行发酵，发酵结束后孵育。生香酵母能发酵分解腥味物质，并将其作为氮源，为自身新陈代谢提供能源；发酵产物乙醇也具有脱腥的作用，降低了带鱼鱼肉的腥味。
生香酵母培养基成分及其重量份为：蔗糖30~40份、硫酸铵4~8份、磷酸二氢钾3~5份、活性肽0.5~0.8份和黏蛋白特异性海绵凝集素0.1~0.3份，其中活性肽的氨基酸序列为TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS。上述发酵培养基能提供生香酵母发酵所需的碳源及各种生长因子，并能增强生香酵母的活性，提高其新陈代谢的速度，分解腥味物质的效率高。活性肽能附着在生香酵母表面，影响其新陈代谢，提高其对腥味物质的分解能力，增强去腥效果。
发酵条件为发酵温度为26~32℃，发酵时间为24~48h，密封发酵。孵育温度为30~37℃，孵育时间为5~8h。上述发酵和孵育条件为最优选。
密封包装步骤为密封包装内充入CO2、N2、O2，其中CO2的比例应高于O2。氧气能和鱼肉肌红蛋白结合形成氧合肌红蛋白，但是过量的氧气会导致微生物的繁殖，CO2能穿透微生物细胞，使细胞内pH下降，酶活性降低，抑制细菌繁殖，因此CO2充入的比例应高于O2，通过气调充气能实现抑菌和保色的双重作用。
实施例2：
一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。
一种带鱼鱼肉的最优选脱腥方法，包括以下步骤：
1）脲酶脱氨：在带鱼鱼肉中加入脲酶酶解，加酶量为带鱼鱼肉的0.05%w/v，pH为5.8，温度为35℃，酶解时间为40min；
2）发酵脱腥：在带鱼鱼肉中加入生香酵母、培养基及其发酵液进行发酵，发酵结束后孵育。发酵条件为发酵温度为28℃，发酵时间为24h，密封发酵。孵育温度为35℃，孵育时间为6h。生香酵母的接种量为2wt%，生香酵母培养基成分及其最优选重量份为：蔗糖35份、硫酸铵6份、磷酸二氢钾4份、活性肽0.7份和黏蛋白特异性海绵凝集素0.2份，其中活性肽的氨基酸序列为TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS；
3）茶多酚脱腥：将带鱼鱼肉浸于脱腥液中18h，浸泡温度为2℃，脱腥液成分及其重量份为茶多酚6份、纯水15份和壳聚糖0.6份；
4）密封包装：密封包装内充入12%CO2、85%N2、3%O2。
实施例3：
一种无腥味带鱼鱼肉的用途，用于优质带鱼食品加工或保健品加工。
一种带鱼鱼肉的脱腥方法，包括以下步骤：
1）脲酶脱氨：在带鱼鱼肉中加入脲酶酶解，加酶量为带鱼鱼肉的0.06%w/v，pH为6.0，温度为35℃，酶解时间为40min；
2）发酵脱腥：在带鱼鱼肉中加入生香酵母、培养基及其发酵液进行发酵，发酵结束后孵育。发酵条件为发酵温度为30℃，发酵时间为32h，密封发酵。孵育温度为35℃，孵育时间为6h。生香酵母的接种量为2wt%，生香酵母培养基成分及其重量份为：蔗糖32份、硫酸铵5份、磷酸二氢钾4份、活性肽0.6份和黏蛋白特异性海绵凝集素0.1份，其中活性肽的氨基酸序列为TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS；
3）茶多酚脱腥：将带鱼鱼肉浸于脱腥液中18h，浸泡温度为2℃，脱腥液成分及其重量份为茶多酚6份、纯水15份和壳聚糖0.6份；
4）密封包装：密封包装内充入12%CO2、85%N2、3%O2。
本发明的操作步骤中的常规操作为本领域技术人员所熟知，在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等，均应包含在本发明的保护范围之内。
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Claims (6)
1.一种无腥味带鱼鱼肉的用途，其特征在于：所述带鱼鱼肉用于优质带鱼食品加工或保健品加工。
2.根据权利要求1所述的一种无腥味带鱼鱼肉的用途，其特征在于：所述的无腥味带鱼鱼肉的制备方法包括脲酶脱氨、发酵脱腥、茶多酚脱腥和密封包装。
3.根据权利要求2所述的一种无腥味带鱼鱼肉的制备方法，其特征在于：所述茶多酚脱腥步骤为将带鱼鱼肉浸于脱腥液中15~24h，浸泡温度为0~4℃，脱腥液成分及其重量份为茶多酚3~8份、纯水10~20份和壳聚糖0.2~0.8份。
4.根据权利要求2所述的一种无腥味带鱼鱼肉的制备方法，其特征在于：所述的脲酶脱氨步骤为在带鱼鱼肉中加入脲酶酶解，加酶量为带鱼鱼肉的0.02~0.06%w/v，pH为5.0~6.5，温度为30~40℃，酶解时间为25~55min。
5.根据权利要求2所述的一种无腥味带鱼鱼肉的制备方法，其特征在于：所述的发酵脱腥步骤为在带鱼鱼肉中加入生香酵母、培养基及其发酵液进行发酵，发酵结束后孵育；发酵条件为发酵温度为26~32℃，发酵时间为24~48h，密封发酵；孵育温度为30~37℃，孵育时间为5~8h；所述的生香酵母培养基成分及其重量份为：蔗糖30~40份、硫酸铵4~8份、磷酸二氢钾3~5份、活性肽0.5~0.8份和黏蛋白特异性海绵凝集素0.1~0.3份，其中活性肽的氨基酸序列为TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS。
6.根据权利要求2所述的一种无腥味带鱼鱼肉的制备方法，其特征在于：所述的密封包装步骤为密封包装内充入CO2、N2、O2，其中CO2的比例应高于O2。
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