| 酶在淡水鱼加工中的应用 |
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| 引用本文： | 刘军波,姜慧燕,邱静,邹礼根.酶在淡水鱼加工中的应用[J].安徽农学通报,2011,17(23):49-52. |
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| 作者姓名： | 刘军波 姜慧燕 邱静 邹礼根 |
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| 作者单位： | 杭州市农业科学研究院,浙江杭州,310024;杭州市农业科学研究院,浙江杭州,310024;杭州市农业科学研究院,浙江杭州,310024;杭州市农业科学研究院,浙江杭州,310024 |
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| 摘 要： | 综述了目前酶在淡水鱼加工中的应用现状,重点探讨了蛋白酶、谷氨酰胺转氨酶（TG）、脂肪酶等在淡水鱼综合加工中的作用机理、应用目的以及研究进展,对以后酶在淡水鱼加工中的发展方向做了展望,为淡水鱼加工中酶的应用提供了理论与实践依据,具有一定的指导意义。
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| 关 键 词： | 酶 淡水鱼 加工 应用 |
Application of Enzymes in Fresh Water Fish Processing |
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| Institution: | Liu Junbo et al.(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China) |
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| Abstract: | Application status of enzymes in fresh water fish processing were reviewed in the paper.Protease,glutamine transaminase（TG）,lipase and other enzymes in the integrated processing of fish were mainly discussed,including mechanism,applications and research status.The development of enzyme in the fresh fish processing also was mentioned.Theoretical and practical bases were provided for application of enzymes in fish processing as references. |
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| Keywords: | Enzyme Fresh water fish Process Application |
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