CAJ | 학술논문

对虹鳟鱼皮营养成分进行测定,结果表明:虹鳟鱼皮粗蛋白28.10%,粗脂肪含量达到8.80%,灰分1.13%,氨基酸丰富多样,不仅营养丰富,而且味道鲜美.以虹鳟鱼皮胶原蛋白提取率为指标,采用正交试验对酶用量、酶解温度、酶解pH、酶解时间进行优化,探讨细菌海洋酶提取虹鳟鱼皮胶原蛋白的新工艺,结果表明:当细菌海洋酶剂量为1.2%、酶解时间80 min、酶解温度55℃、酶解pH9时,虹鳟鱼皮胶原蛋白提取率最佳,为26.1%.
대홍준어피영양성분진행측정,결과표명:홍준어피조단백28.10%,조지방함량체도8.80%,회분1.13%,안기산봉부다양,불부영양봉부,이차미도선미.이홍준어피효원단백제취솔위지표,채용정교시험대매용량、매해온도、매해pH、매해시간진행우화,탐토세균해양매제취홍준어피효원단백적신공예,결과표명:당세균해양매제량위1.2%、매해시간80 min、매해온도55℃、매해pH9시,홍준어피효원단백제취솔최가,위26.1%.
@@@@The nutrition components of Oncorhynchus mikiss skin were determined, and results showed that there were abundant crude protein28.10%, crude fat 8.80%, ash 1.13%and variety nutritional and delicious amino acids in its skin. The dosage of enzyme, enzymolysis temperature, enzymolysis pH and enzymolysis time were optimized by orthogonal test, based on single factor test and by using the extraction rate of collagen from Oncorhynchus mikiss skin as index. The results indicated that extraction rate 26.1%is the highest under the condition of dosage of enzyme 1.2%, enzymolysis duration 80 min, temperature 55℃, pH 9.