动物营养学报
動物營養學報
동물영양학보
ACTA ZOONUTRIMENTA SINICA
2015年
8期
2637-2648
,共12页
彭侃%罗其刚%叶元土%蔡春芳%吴萍%徐登辉%林秀秀%吴代武%徐加英%张宝彤%萧培珍
彭侃%囉其剛%葉元土%蔡春芳%吳萍%徐登輝%林秀秀%吳代武%徐加英%張寶彤%蕭培珍
팽간%라기강%협원토%채춘방%오평%서등휘%림수수%오대무%서가영%장보동%소배진
鱼粉%油脂氧化%蛋白质腐败%生物胺%蒸煮压榨%烘干%加工工艺
魚粉%油脂氧化%蛋白質腐敗%生物胺%蒸煮壓榨%烘榦%加工工藝
어분%유지양화%단백질부패%생물알%증자압자%홍간%가공공예
fish meal%oil oxidation%protein decomposition%biogenic amine%cooking and press%drying%process technics
为了分析鱼粉生产过程中蛋白质、油脂安全质量的变化,以山东省荣成市相邻的、蒸煮和烘干工艺参数不同的2家鱼粉厂(A、B厂)加工过程中物料为材料,对蛋白质腐败指标如挥发性盐基氮( TVBN)含量、组胺含量、腐胺含量、尸胺含量、组氨酸含量、鸟氨酸含量、赖氨酸含量,油脂氧化指标如丙二醛( MDA)含量、过氧化值( POV)、酸价( AV)进行定量分析。结果表明：1)从原料鱼到鱼粉的加工全过程中,A、B厂物料的AV、POV、MDA含量、TVBN含量、组胺含量、腐胺含量、尸胺含量均显著下降(P<0.05),减幅分别在51.56%、26.25%以上。2)A、B厂蒸煮压榨工艺使物料中蛋白质腐败产物、油脂氧化产物含量显著下降(P<0.05),减幅分别在70.74%、26.5%以上。3)烘干工艺使物料中蛋白质腐败产物、油脂氧化产物含量显著下降( P<0.05)；其中,A厂4级烘干工艺(物料最高温度83℃)使物料中AV、POV、MDA含量、TVBN含量、腐胺含量、尸胺含量显著下降( P<0.05),减幅大于4.58%,B厂3级烘干工艺(物料最高温度114℃)使物料中AV、POV、MDA 含量、TVBN 含量、组胺含量、腐胺含量、尸胺含量显著下降( P<0.05),减幅大于4.73%。由此可见：1)从原料鱼到鱼粉的加工全过程使鱼粉中蛋白质腐败产物、油脂氧化产物含量显著下降。2)蒸煮压榨、烘干工艺能显著降低物料中蛋白质腐败产物、油脂氧化产物含量,是影响鱼粉产品安全质量的主要环节。鱼粉安全性品质受生产工艺的影响较大,在选择鱼粉产品时应该考虑生产工艺的合理性。
為瞭分析魚粉生產過程中蛋白質、油脂安全質量的變化,以山東省榮成市相鄰的、蒸煮和烘榦工藝參數不同的2傢魚粉廠(A、B廠)加工過程中物料為材料,對蛋白質腐敗指標如揮髮性鹽基氮( TVBN)含量、組胺含量、腐胺含量、尸胺含量、組氨痠含量、鳥氨痠含量、賴氨痠含量,油脂氧化指標如丙二醛( MDA)含量、過氧化值( POV)、痠價( AV)進行定量分析。結果錶明：1)從原料魚到魚粉的加工全過程中,A、B廠物料的AV、POV、MDA含量、TVBN含量、組胺含量、腐胺含量、尸胺含量均顯著下降(P<0.05),減幅分彆在51.56%、26.25%以上。2)A、B廠蒸煮壓榨工藝使物料中蛋白質腐敗產物、油脂氧化產物含量顯著下降(P<0.05),減幅分彆在70.74%、26.5%以上。3)烘榦工藝使物料中蛋白質腐敗產物、油脂氧化產物含量顯著下降( P<0.05)；其中,A廠4級烘榦工藝(物料最高溫度83℃)使物料中AV、POV、MDA含量、TVBN含量、腐胺含量、尸胺含量顯著下降( P<0.05),減幅大于4.58%,B廠3級烘榦工藝(物料最高溫度114℃)使物料中AV、POV、MDA 含量、TVBN 含量、組胺含量、腐胺含量、尸胺含量顯著下降( P<0.05),減幅大于4.73%。由此可見：1)從原料魚到魚粉的加工全過程使魚粉中蛋白質腐敗產物、油脂氧化產物含量顯著下降。2)蒸煮壓榨、烘榦工藝能顯著降低物料中蛋白質腐敗產物、油脂氧化產物含量,是影響魚粉產品安全質量的主要環節。魚粉安全性品質受生產工藝的影響較大,在選擇魚粉產品時應該攷慮生產工藝的閤理性。
위료분석어분생산과정중단백질、유지안전질량적변화,이산동성영성시상린적、증자화홍간공예삼수불동적2가어분엄(A、B엄)가공과정중물료위재료,대단백질부패지표여휘발성염기담( TVBN)함량、조알함량、부알함량、시알함량、조안산함량、조안산함량、뢰안산함량,유지양화지표여병이철( MDA)함량、과양화치( POV)、산개( AV)진행정량분석。결과표명：1)종원료어도어분적가공전과정중,A、B엄물료적AV、POV、MDA함량、TVBN함량、조알함량、부알함량、시알함량균현저하강(P<0.05),감폭분별재51.56%、26.25%이상。2)A、B엄증자압자공예사물료중단백질부패산물、유지양화산물함량현저하강(P<0.05),감폭분별재70.74%、26.5%이상。3)홍간공예사물료중단백질부패산물、유지양화산물함량현저하강( P<0.05)；기중,A엄4급홍간공예(물료최고온도83℃)사물료중AV、POV、MDA함량、TVBN함량、부알함량、시알함량현저하강( P<0.05),감폭대우4.58%,B엄3급홍간공예(물료최고온도114℃)사물료중AV、POV、MDA 함량、TVBN 함량、조알함량、부알함량、시알함량현저하강( P<0.05),감폭대우4.73%。유차가견：1)종원료어도어분적가공전과정사어분중단백질부패산물、유지양화산물함량현저하강。2)증자압자、홍간공예능현저강저물료중단백질부패산물、유지양화산물함량,시영향어분산품안전질량적주요배절。어분안전성품질수생산공예적영향교대,재선택어분산품시응해고필생산공예적합이성。
To investigate safety quality changes of protein and oil during production process of fish meal, this experiment was conducted to analyze quantitatively indices on oil oxidation [e.g. malonaldehyde (MDA) con-tent, peroxide value (POV), acid value (AV)] and decomposed protein products [e.g. contents of total vol-atile basic nitrogen ( TVBN) , histamine, putrescine, cadaverine, histidine, ornithine and lysine] . The sam-ples during production process of fish meal were collected in two adjacent fish meal factories ( factories A and B) which differ from cooking and drying parameters in Rongcheng city of Shandong province. The results showed as follows:1) during the history of manufacturing raw fish into fish meal, POV, AV,and the contents of TVBN, histamine, putrescine, cadaverine, histidine, ornithine and lysine of samples from factories A and B decreased significantly ( P<0.05) by at least 51.56% and 26.25%, respectively. 2) The contents of oil oxi-dation and protein decomposition products of samples from factories A and B decreased significantly by at least 70.74% and 26.5% during cooking and press process, respectively. 3) The contents of oil oxidation and pro-tein decomposition products of samples decreased significantly during drying process (P<0.05).The POV, AV, and the contents of MDA, TVBN, putrescine and cadaverine of samples from factory A, which uses 4-tank drying with the highest temperature of 83 ℃, decreased significantly ( P<0.05) by at least 4.58%. The POV, AV, and the contents of MDA, TVBN, histamine, putrescine and cadaverine of samples from factory B, which uses 3-tank drying with the highest temperature of 114 ℃, reduced significantly (P<0.05) by at least 4.73%. It is concluded that:1) the contents of oil oxidation and protein decomposition products of sam-ples are decreased significantly during the whole process which manufactures raw fish into fish meal ( P<0.05) . 2) It is cooking, press and drying process that can significantly decrease contents of oil oxidation and protein decomposition products, which are the main processes affecting safety quality of fish meal. Processing technics should be taken into account, which has a great influence on safety quality of fish meal when choosing fish meal product.
