QUALITY OF FISH-PROTEIN HYDROLYSATES FROM HERRING (CLUPEA-HARENGUS)

被引：297

作者：

HOYLE, NT ^{[1
]}

MERRITT, JH ^{[1
]}

机构：

[1] TECH UNIV NOVA SCOTIA,DEPT FOOD SCI & TECHNOL,HALIFAX B3J 2X4,NS,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

ENZYMATIC HYDROLYSIS; FISH PROTEIN; FAT EXTRACTION; HERRING;

D O I：

10.1111/j.1365-2621.1994.tb06901.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fish protein hydrolysates were prepared, using minced fillets and Alcalase and papain, from raw herring and from herring defatted by ethanol extraction, cooking and pressing. Physicochemical, sensory and storage properties as well as the molecular weight sizes in spray-dried hydrolysates were evaluated. Fat extraction before;hydrolysis reduced degree of hydrolysis. Alcalase hydrolyzed samples to a higher degree than papain. Ethanol extraction reduced fishy odor to barely detectable levels. Papain hydrolysates were more bitter than those made with Alcalase. Color and nonenzymic browning measurements indicated darkening during 3 mo storage at room temperature (approximate to 20 degrees C).

引用

页码：76 / &