南海灯笼鱼加工优质鱼粉的关键工艺研究

Study on key technology for high-quality Myctophum meal processing

摘要: 以南海优势鱼种灯笼鱼(Myctophum)为原料, 对生产优质鱼粉的关键工艺脱腥、蒸煮温度、蒸煮时间、蒸煮pH、干燥温度进行了研究,并测定了产品品质指标。结果表明,灯笼鱼生产优质鱼粉的最佳工艺参数为脱腥液脱腥60 min,蒸煮温度95 ℃,蒸煮时间10 min,蒸煮pH 6.0,干燥温度80 ℃。在此条件下得到的灯笼鱼鱼粉中各组分的质量分数为粗蛋白61.92%,粗脂肪9.07%,水分9.32%,盐分2.59%,粗灰分17.45%,鱼粉的胃蛋白酶消化率为86.82%。

Abstract: We investigated the key technology for high-quality Myctophum fish meal processing so as to measure the quality indices of fish meal. The results show that the optimal technological parameters are as follow: deodorization time of 60 min, cooking temperature of 95 ℃, cooking time of 10 min, pHvalue of 6.0 and drying temperature of 80 ℃. High quality fish meal produced under these conditions contained protein of 61.92%, fat of 9.07%, moisture of 9.32%, salt of 2.59%, ash of 17.45% and digestion rate of peptase 86.82%.