热塑挤压蒸煮处理对鱼肉蛋白分子影响的研究

用热塑挤压蒸煮加工技术与传统食品加工技术比较了不同加工技术对鱼肉蛋白分子的影响.通过采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳对原料鱼肉,3种传统加工方法即常规蒸煮、热力杀菌和鱼糜加工处理的鱼肉制品及热塑挤压蒸煮的鱼肉制品进行蛋白质分子量的测定,分析比较各种鱼肉制品的蛋白质分子量的测定结果,初步探索了热塑挤压蒸煮对鱼肉蛋白质分子量的影响.研究结果表明,热塑挤压蒸煮对鱼肉蛋白质的分子量有一定的影响.     

鱼肉蛋白质挤压过程中操作参数对挤出物水分含量及堆积密度的影响

研究了鱼肉蛋白质在双轴挤压蒸煮处理过程中,主要操作参数末段腔体温度,螺杆转速和供料水分含量对挤出物的水分含量和堆积密度两个物理性质的影响。研究的3个操作参数每一个变量设5个水平,测量相应挤出产物的水分含量和堆积密度,分别建立挤出物水分含量与操作参数,挤出物堆积密度与操作参数的回归拟合方程。结果表明,供料湿度明显影响挤出物的水分含量。供料水分含量、腔体温度和螺杆转速对挤出物的堆积密度都有影响;水分含量与操作参数,堆积密度与操作参数的回归拟合方程的相关系数R²分别是1.000和0.926,拟合的统计模型可信度高。     

鱼肉脱脂对双轴挤压组织化的影响

鲱经采肉,脱脂等处理后,与大豆分离蛋白混合经双轴挤出机共同挤出,套筒温度为１６０℃,送料速度３３ｋｇ／ｈ,螺轴转速１２０ｒ／ｍｉｎ,实验结果表明,脂肪含量为２．８％,１．６％（干基）的两种脱脂鱼肉,呈现出优越的组织化性能,挤出物呈多孔膨松结构,并且具有类似畜肉的韧性和咀嚼感,电子显微镜扫描结果显示,该组织化产量具有良好纤维结构并没有挤出方向定向。     

鱼肉蛋白质热塑挤压组织化中过程参数的优化模型

挤压蒸煮处理可以改变鱼肉蛋白质的功能特性,这些改变与挤压机的操作参数是密不可分的。利用响应面分析方法讲究Clextral BC-45型双轴挤出蒸煮机的操作参数对鱼肉蛋白质进行热塑挤压组织化的影响。研究的3个操作参数分别是末段腔体温度,螺杆转速和喂料湿度,每一个变量设5个水平。测量作为组织化产物功能特性的持水性指数及质构特性,分别建立持水性与操作参数,质构特性与操作参数的回归拟合方程。研究结果表明喂料湿度、螺杆转速和腔体温度对挤出物质构的影响是不同的;持水性与操作参数,质构特性与操作参数的回归拟合力方程的相关系数R^2分别是1.000和0.933,拟合的统计模型可信度高。     

热塑挤压蒸煮技术在鱼蛋白综合开发方面的应用

低值鱼蛋白的开发利用问题一直受到各国关注,对鱼蛋白的综合利用手段也作过多种尝试,相继有多种形式或用途不同的鱼蛋白制品问世。迄今为止,饲料蛋白制品仍为主要利用形式,同时,由于食用鱼蛋白具有蛋白质利用率高的优点,其技术和产品的研发越来越重要。现代鱼品加工技术中,食用     

挤压蒸煮技术在水产饲料业的应用

我国饲料工业是一个新兴的产业,起步于20世纪70年代中后期,首先是畜禽饲料业的发展,直到80年代初水产饲料工业才开始启动。我国饲料工业生产的配合饲料产量呈直线上升,产值位居我国国民经济41个主要行业中的第20位,成为国民经济的基础产业之一[1~3]。20世纪80年代以来,我国的水产饲料工业发展很快,对我国水产养殖业的高产、稳产起了重要作用。但随着养殖规模的不断扩大以及养殖品种的多样化发展趋势,对水产饲料的要求也越来越高,传统加工方法生产的配合饲料已难以适应现代水产养殖业发展的需要,而应用挤压蒸煮技术生产的颗粒膨化饲料能较好…     

以鱼肉为主原料的蒸煮鱼糜制品的生产方法

近几年来，随着鱼糜制品市场的开拓，蟹、扇贝、虾、目鱼等模拟食品已被广泛地开发、研制，使食物逐渐地趋于西洋化，多样化。如采用蟹肉风味的鱼糕，不仅可以单独油炸，而且可用其制成色拉、蟹肉炒鸡蛋(芙蓉蛋)，蟹肉虾末饭，蟹肉虾面条等。但是这类鱼糜制品的最大缺点是，贮藏性差，流通以及保存难，尝味期短。因此，必须努力设法对此类产品进行冷冻、装罐以提高其保藏性。     

挤压蒸煮操作参数对鱼蛋白高水分模拟产物组织化效果的影响

对高水分鱼蛋白的挤压组织化进行研究, 以双轴挤压设备操作参数中的进料水分、腔体温度、螺杆转速、进料速率和电机转速为影响参数, 挤压模拟产物的纤维化程度、硬度、弹性、咀嚼性和色泽为响应因素, 通过中心组合设计及响应面分析法, 探讨了高水分挤压重组技术对鱼蛋白模拟肉类产物特性的影响。结果表明: 首先, 高水分组织化模拟产物具有明显的天然肉类的纤维结构、方向性、弹性和口感。其次, 进料水分对产物的纤维化度、硬度和咀嚼性影响相当显著(P<0.01), 对模拟物色泽中的L^*和a^*影响显著(P<0.05), 进料水分的增加使产物的纤维化度、硬度、咀嚼性和a^*降低, 但提升产物 L^*; 腔体温度对产物的咀嚼性和a^*影响特别显著(P<0.01), 对硬度影响显著(P<0.05), 升高腔体温度会增加的产物咀嚼性和a^*, 硬度则先上升后下降; 进料速率对产物的纤维化度影响极其显著(P<0.01)。     

膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响

试验采用胃蛋白酶-胰蛋白酶两步法和β-淀粉酶法分别测定饲料蛋白质体外消化率和淀粉糊化度,探讨了膨化工艺参数对二者的影响。结果表明：物料水分含量、喂料速度、螺杆转速和机筒温度的适度增加都使淀粉糊化度、蛋白质体外消化率增大;机筒温度过高反而使蛋白质体外消化率减小。适宜的膨化条件为：调质后水分26%-30%,喂料速度30-60 r/min,螺杆转速150-250 r/min,机筒温度120-135℃。在此条件下,饲料的淀粉糊化度为90%-92%,蛋白质体外消化率为90%-92%。     

虹鳟鱼对挤压膨化饲料的养分消化率

膨化技术已在食品工业中应用了将近100年。挤压膨化造成物料的物理和化学变化，如粒度减小、淀粉糊化及酶的失活。温和的挤压加工通常会提高动物对植物蛋白的消化率，但对虹鳟鱼是否如此，尚有待研究。     

低值鱼蛋白组织化模拟食品的研究

利用热塑挤压技术将低值鱼肉挤压重组,以重组产物为基料进行模拟食品研发。从基料复水、入味方法、干燥条件、山梨糖醇和蔗糖添加量等方面来确定中间水分模拟肉类食品工艺条件。试验结果表明,基料经100℃热水复水15 m in,选用佃煮法入味后在80℃条件下干燥3 h,添加山梨糖醇5%,蔗糖12%时可制得弹性好、风味优良的中间水分模拟肉类食品。     

低值鱼蛋白挤压组织化模拟产品质构特性的研究

运用栅栏技术,合理设置栅栏因子,通过栅栏因子间交互作用,形成有效的防止食品腐败变质的栅栏,研发出感官、品质良好的中间水分组织化模拟食品。采用二次旋转组合试验设计方法进行试验设计,以山梨糖醇、蔗糖和食醋为栅栏因子调节参数,以产品最大剪切力为响应参数,建立3个调节参数与产品最大剪切力的回归拟合方程,同时分析感官评定值咀嚼感与仪器测定值最大剪切力之间相关性。研究结果表明,山梨糖醇、蔗糖和食醋对产品最大剪切力显示出不同影响趋势,拟合方程相关系数r2=0.8504,拟合模型具有较高的可信度;感官评定值咀嚼感与仪器测定值最大剪切力之间存在极显著的线性相关关系,可以用仪器测定值最大剪切力来判断感官评定值咀嚼感。     

A Review on Fish Lipid: Composition and Changes During Cooking Methods

Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of different fish species have been previously studied. In this article, the fish lipid characteristics and their changes during different cooking methods were reviewed. The fat content and fatty acid composition of fish vary according to the species, season, and environmental conditions. The fish lipid characteristics also change during different cooking processes. Frying generally gives higher changes in the fish lipid composition than other cooking methods. For example, frying results in higher losses of DHA and EPA (compared to other cooking methods). Further, the lipid changes occurring during frying depend on the fat content of the fish, the frying oil composition, and the type of frying technology.     

Protein quality of larval feed with increased concentration of hydrolysed protein: effects of heat treatment and leaching

Four heat coagulated early weaning diets with increasing concentrations of pepsin hydrolysed protein, were investigated with regard to the change in protein quality during feed production and exposure to leaching. Water-soluble N, trichloroacetic acid-soluble N and amino acid (AA) profiles were determined in finished diets and in diets leached for 6 min. In vitro diet digestibility was measured and related to increasing inclusion of hydrolysed protein and N leakage. Seventeen to 47% of soluble N in the feed ingredients was made insoluble by heat denaturation during feed production, but the concentration of peptides and free amino acids (FAA) were not influenced. All peptides/FAA and 70–80% of water-soluble protein were lost after exposure to leaching. Increased inclusion of hydrolysed protein increased the loss of crude protein (15–30%). All taurine and 30% of histidine was lost during leaching, no other major changes in AA profile were found. There was no difference in digestibility between diets exposed to leaching. However, leached diets showed reduced digestibility as compared to diets that had not been exposed to leaching. In conclusion micro-bound type diets as used in this study have a low efficiency in delivering soluble N to fish larvae and should be carefully considered for this purpose.     

Modeling the Inclusion of Fish Powder and Fish Oil into Extruded Snacks by Response Surface Methodology

ABSTRACT

Extrusion cooking plays an important role in the production of puffed snacks, which enjoy wide acceptance all over the world and are potential vehicles for increasing the consumption of n-3 fatty acids. Response surface methodology (RSM) with central composite design was adopted to investigate the effects of four independent variables (fish powder, fish oil, moisture, and screw speed) at five levels on expansion ratio, breaking strength index, hardness, color, and thiobarbituric acid reactive substances (TBARS). A second order polynomial model was used to study the main, interactive, and quadratic effects of the independent variables and to explain the relationship between the responses and independent variables. Moisture was found to be the most significant factor (p < 0.001) influencing expansion ratio, breaking strength index, and color. Inclusion of fish powder and fish oil were found to be negatively associated with the expansion characteristics, resulting in decreased lipid oxidation due to less exposed surface area of the extrudates to air. Further, the absence of linear effect of fish powder and fish oil on TBARS demonstrated the possibility to incorporate higher levels of these ingredients to produce oxidatively stable extruded snacks rich in fish proteins.     

Effect of extrusion cooking temperature on the microstructure of extruded pellets

ABSTRACT:   The microstructure of extruded pellets (EP) for fish under various extrusion cooking temperatures was studied by using a twin-shaft extruder. As the extrusion cooking temperature increased, the expansion rate increased and the bulk density of EP decreased. The liquefaction of the material started because of the increase in inner material temperature, the decrease in inner material pressure, and the decrease in main motor amperage. Thus, the microstructure of EP changed depending on the extrusion cooking conditions, that is, the extrusion cooking temperature effected greatly the liquefaction of the material. Generally, when the extrusion cooking temperature increased, the expansion rate increased, but a suitable temperature was found for a maximum expansion rate. The microstructure of the EP was caused by the liquefaction of the material and the microstructure effects on the function of EP. For example, the water holding capacity was affected by the inner bubble structure of an EP. These functions affect the character of the feed. EP produced under suitable conditions can have additional functions for feed.     

鱼蛋白的综合利用途径1.鱼粉

就有关低值鱼及水产加工废弃物中鱼蛋白的开发研究及应用情况做系列介绍,本文就低值鱼蛋白主要利用形式即鱼粉进行了分析和讨论。