CAJ | 학술논문

传统加工技术使得低值水产品和加工下脚料无法充分利用，造成资源的浪费。蛋白酶酶解技术作为一种安全、高效和快捷的加工技术广泛应用于水产加工中，可提高产品利用率和产品质量。本文综述了目前蛋白酶在低值水产品及水产加工下脚料中的应用现状，主要介绍了其在生产水解鱼蛋白、提取生物活性物质和生产水产调味品中的应用，提出了蛋白酶酶解过程中的注意事项，并对今后其在水产品加工中的发展方向做了展望，以期能为水产品加工中蛋白酶的应用提供参考。
전통가공기술사득저치수산품화가공하각료무법충분이용，조성자원적낭비。단백매매해기술작위일충안전、고효화쾌첩적가공기술엄범응용우수산가공중，가제고산품이용솔화산품질량。본문종술료목전단백매재저치수산품급수산가공하각료중적응용현상，주요개소료기재생산수해어단백、제취생물활성물질화생산수산조미품중적응용，제출료단백매매해과정중적주의사항，병대금후기재수산품가공중적발전방향주료전망，이기능위수산품가공중단백매적응용제공삼고。
Low-value aquatic products and by-product of fish can not be fully utilized by traditional processing technology, resulting in a waste of resources. As a safe, efficient and speedy processing technology,proteases digestion technology is widely used to improve product efficiency and product quality on the processing of aquatic products. This paper reviews the application status of proteases on the processing of low-value aquatic products and by-product of fish, especially in hydrolyzing fish protein, extracting biologically active substances and preparing aquatic flavouring. It also proposed some precautions on the processing of protease digestion and predicted the development of proteases aim to as a reference for aquatic products processing.