CAJ | 학술논문

以低值鱼（海产小杂鱼、罗非鱼下脚料及小鲫鱼的混合物）为原料，综合氨基氮、挥发性盐基氮及感官评分等指标，筛选出适宜的蛋白酶及酶解工艺，制备出风味鲜美、安全卫生的酶解液，并以此为基料开发出海鲜复合调味料。结果表明：适宜的酶解方式为双酶两步水解法（Alcalase 单酶水解2 h 后加入Flavourzyme），酶解时间为8 h，振荡酶解与静止酶解对低值鱼的酶解效率影响不大；低值鱼经双酶酶解后，酶解液中氨基氮含量可达0．43 g/dL，挥发性盐基氮为12．33 mg/dL，细菌总数为5．4×104 cfu/mL；以酶解液为基料开发复合调味料口感自然，滋味宜人，具有广阔的市场前景。
이저치어（해산소잡어、라비어하각료급소즉어적혼합물）위원료，종합안기담、휘발성염기담급감관평분등지표，사선출괄의적단백매급매해공예，제비출풍미선미、안전위생적매해액，병이차위기료개발출해선복합조미료。결과표명：괄의적매해방식위쌍매량보수해법（Alcalase 단매수해2 h 후가입Flavourzyme），매해시간위8 h，진탕매해여정지매해대저치어적매해효솔영향불대；저치어경쌍매매해후，매해액중안기담함량가체0．43 g/dL，휘발성염기담위12．33 mg/dL，세균총수위5．4×104 cfu/mL；이매해액위기료개발복합조미료구감자연，자미의인，구유엄활적시장전경。
The low-value fish (three fish species including offcuts from Nile tilapia,small carp and small marine fish)are chosen as materials to produce the enzymatic hydrolysate as base of seafood compound seasoning.The optimal enzyme and hydrolysis process is confirmed and the hydrolysates are characterized by content of amino acid nitrogen,volatile basic nitrogen and sensory quality.The result shows that the optimal conditions for enzymatic hydrolysis of low-value fish protein are incuba-tion for 8 h with two-stage enzyme-based hydrolysis (flavourzyme addition after Alcalase hydrolysis for 2 h)due to the elimination of bitterness by flavourzyme.Oscillation would not affect the efficiency of hydrolysis and the hydrolysates contain 0.43 g/dL of amino acid nitrogen,12.33 mg/dL of total volatile basic nitrogen and 5.4×104 cfu/mL of total bacterial count.The compound seasoning based on hydrolysates flows appropriately and has good taste.