超声辅助酶法制备小基围虾调味料的研究

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中文摘要：小基围虾常被当成下脚料丢弃或用于饲养家禽,造成环境污染及其营养价值的流失,为解决这一问题,文章以小基围虾为实验原料,采用响应面法优化超声辅助碱性蛋白酶水解工艺,在此基础上研发虾调味料.结果表明,小基围虾是一种高蛋白低脂肪的海虾,具有较高的营养价值.超声辅助碱性蛋白酶对小基围虾酶解效果的影响为超声功率＞超声时间＞酶解时间,其最佳酶解条件为超声功率326 W、超声时间38 min、酶解时间4 h,在此条件下水解度可达(24.84±0.52)％,比未超声处理增加了 9.48％.在此基础上所制得的调味料的干燥失重为(4.12±0.29)g/100 g,氯化物含量为(7.86±0.62)g/100 g,总氮含量为(3.50±0.37)g/100 g,符合相关调味料理化指标标准,可为小基围虾的深加工和综合利用提供理论参考,也可为调味料新产品的开发提供理论参考.

外文标题：Study on Preparation of Small Metapenaeus ensis Seasonings by Ultrasonic-Assisted Enzymatic Method

外文摘要：Small Metapenaeus ensis is often discarded as waste or used to feed poultry,causing environmental pollution and loss of nutritional value.In order to solve this problem,with small Metapenaeus ensis as the experimental raw material,response surface method is used to optimize the ultrasonic-assisted alkaline protease hydrolysis process,and on this basis,Metapenaeus ensis seasonings are developed.The results show that small Metapenaeus ensis is a kind of high-protein and low-fat sea shrimp and has high nutritional value.The order of the effects of ultrasound-assisted alkaline protease on the enzymatic hydrolysis effect of small Metapenaeus ensis is ultrasonic power＞ultrasonic time＞enzymatic hydrolysis time,and the optimal enzymatic hydrolysis conditions are ultrasonic power of 326 W,ultrasonic time of 38 min and enzymatic hydrolysis time of 4 h.Under such conditions,the degree of hydrolysis reaches(23.84±0.52)％,which is 9.48％higher than that without ultrasonic treatment.The drying weight loss,chloride content and total nitrogen content of the seasonings prepared on this basis are(4.12±0.29),(7.86±0.62),(3.50±0.37)g/100 g respectively,which are in line with the relevant standards for physicochemical indexes of seasonings.This study can provide theoretical references for the deep processing and comprehensive utilization of small Metapenaeus ensis and also provide theoretical references for the development of new seasoning products.

外文关键词：

small Metapenaeus ensisultrasoundenzymeresponse surfaceseasoning

作者：

蓝尉冰、罗方真、刘华凤、游刚、陈美花、张自然、蒋红明、刘远森、韩鑫

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作者单位：

北部湾大学食品工程学院,广西钦州 535000

广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州 535000

北部湾大学机械与船舶海洋工程学院,广西钦州 535000

关键词：

小基围虾超声酶响应面调味料

基金：

广西自然科学基金项目广西自然科学基金项目广西高校中青年教师科研基础能力提升项目北部湾大学高层次人才科研启动经费项目北部湾大学高层次人才科研启动经费项目广西壮族自治区自治区级别大学生创新创业训练计划中青年项目

项目编号：

2023GXNSFBA0262442022GXNSFBA0355552023KY044723KYQD142021KYQD09S2023116072002020KY10030

出版年：

2024

DOI：

10.3969/j.issn.1000-9973.2024.09.022

中国调味品

全国调味品科技情报中心站

中国调味品

CSTPCD北大核心

影响因子：0.541

ISSN：1000-9973

年,卷(期)：2024.49(9)