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从发酵的鱼骨残留物生产生物,用于鱼乳液香肠强化
Somsamorn Gawborisut1, Chavis Ketkaew2, Thongsa Buasook3
1Fish Processing Laboratory, Faculty of Agriculture, Khon Kaen University, 123 Mittraphap Rd., Khon Kaen 40002, Thailand.
Foods (Basel, Switzerland)
|March 28, 2024
概括
这项研究优化了发酵鱼骨残留物 (FFBR) 的性处理,以产生生物,提高鱼乳液香肠 (FES) 的含量. 最好的结果是使用3%的氧化和1小时浸泡.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 发酵鱼骨残留物 (FFBR) 是发酵鱼生产中未充分利用的副产品.
- 性处理可以将FFBR转化为生物,是一种潜在的补充剂.
- 鱼类乳液香肠 (FES) 可以强化,以改善其营养成分.
研究的目的:
- 确定FFBR.生物生产的最佳性处理条件.
- 评估生物强化对FES质量的影响.
- 探索FFBR的价值化,使其成为一种功能性食品成分.
主要方法:
- 用不同度的氧化 (NaOH) (0-6%) 和浸泡时间 (0-2小时) 处理FFBR.
- 对生物的质量进行了营养含量,颜色和气味的评估.
- 用生物强化了FES,并分析了其物理,化学和感觉特性.
主要成果:
- 用3%的NaOH和1小时的浸泡实现了最佳的生物产量,产生了更好的蛋白质,灰,和颜色,同时减少了盐和气味.
- 生物强化增加了FES中的和.
- 观察到纹理特征分析 (TPA) 的轻微减少,其他FES参数没有受到影响.
结论:
- 3%的NaOH和1小时的浸泡是准备FFBR.生物的理想选择.
- 来自FFBR的生物是提高FES矿物质含量的可行的成分.
- 这一过程提供了一种可持续的方法来回收鱼类加工副产品.
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