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Deep processing method of low-value marine fish leftover protein hydrolysis fluid

A technology of protein hydrolyzate and seawater fish, which is applied in deodorization, can solve the problems of high content of biogenic amines and heavy metals, heavy fishy smell, deep color of fish protein hydrolyzate, etc., to protect nutrition and active ingredients, avoid poisoning, and improve the treatment process Gentle and safe effect

Inactive Publication Date: 2015-04-29
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problems of dark color, heavy fishy smell, high content of biogenic amines and heavy metals in fish protein hydrolyzate, and open up new ways for further realizing deep processing of fish and high-value utilization of by-products

Method used

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  • Deep processing method of low-value marine fish leftover protein hydrolysis fluid
  • Deep processing method of low-value marine fish leftover protein hydrolysis fluid

Examples

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Embodiment 1

[0021] Take tuna scraps frozen at -80°C and thaw in a 4°C refrigerator. The thawed fish was crushed with a beater, mixed evenly and then sampled. Mix the pulverized leftovers with water at a solid-to-liquid ratio of 1:3, and adjust the pH of the supernatant to 8 with 2N HCl or 2N NaOH. Heat and stir the feed liquid and control the temperature of the feed liquid to be 50°C. Add trypsin to the feed liquid while stirring, the addition amount is 2500U / g, and hydrolyze for 5h. Use 2N HCl or 2N NaOH solution to adjust the pH of the above hydrolyzate to 3, put it into a constant temperature stirring device, set the heating temperature to 70°C, and when the temperature of the enzymatic hydrolyzate reaches 70°C, add 3% activated carbon and continue stirring at constant temperature for 1h. Activated carbon was removed by suction filtration to obtain a decolorized solution. The decolorization rate of the enzymolysis solution was measured to be 90%; using GC / MS to detect and compare th...

Embodiment 2

[0027] Take the offal of Qingzhan fish frozen at -20 ℃, and put it in the refrigerator at 4 ℃ to thaw. The thawed fish was crushed with a beater, mixed evenly and then sampled. The pulverized leftovers were mixed with water at a solid-liquid ratio of 1:4, and the pH of the supernatant was adjusted to 7.8 with 2N HCl or 2N NaOH. Heat and stir the feed liquid and control the temperature of the feed liquid to be 55°C. Add trypsin to the feed liquid while stirring, the addition amount is 2000U / g, and hydrolyze for 4.5h. Use 2N HCl or 2N NaOH solution to adjust the pH to 4, put it into a constant temperature stirring device, set the heating temperature to 80°C, when the temperature of the enzymolysis solution reaches 80°C, add 4% activated carbon, and continue stirring at constant temperature for 1h. Activated carbon was removed by suction filtration to obtain a decolorized solution. The measured decolorization rate of the enzymolysis solution was 93%; using GC / MS to detect and ...

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Abstract

The invention discloses a deep processing method of a low-value marine fish leftover protein hydrolysis fluid. The deep processing method comprises the following steps: (1) activated carbon adsorption, firstly adjusting the pH of the low-value marine fish leftover protein hydrolysis fluid to be 2-5, heating, stirring, controlling the temperature at 60-80 DEG C, adding activated carbon to the protein hydrolysis fluid under a stirring condition, adsorbing for 1-1.5 hours, finally carrying out vacuum filtration to remove the activated carbon so as to obtain the protein hydrolysis fluid which is subjected to activated carbon adsorption treatment; and (2) electrodialysis, firstly adjusting pH of the protein hydrolysis fluid which is subjected to activated carbon adsorption treatment obtained from the step (1) to be 6-8, carrying out electrodialysis for 8-15 minutes under the conditions that the voltage is 8-16V and the current is 3-5A, collecting an electrodialysis liquid, namely a deeply processed product of the low-value marine fish leftover protein hydrolysis fluid. The deep processing method is simple to operate, economical and effective; and protection of the nutrients and the active components in the fish protein hydrolysis fluid is facilitated.

Description

(1) Technical field [0001] The invention relates to a method for decolorizing and deodorizing fish protein hydrolyzate, and simultaneously reducing biogenic amines and heavy metals, in particular to a method for enzymatically hydrolyzing low-value seawater fish leftover protein hydrolyzate for decolorizing, deodorizing and simultaneously reducing biological Amine and heavy metal methods. (2) Background technology [0002] By-products from fisheries and mariculture are important sources of protein. With further developments such as pelagic fisheries and aquaculture, the amount of by-products in fish processing has increased dramatically. For example, in tuna processing, fish meat is usually used as the main processing part to make sashimi and canned food, and the remaining parts such as fish head, fish bone, fish skin, minced meat, offal, etc. cannot be effectively utilized, and this part accounts for tuna. 50-70% of the total weight. If these leftovers are not utilized an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/27A23L1/015A23L1/025A23L5/40A23L5/20A23L5/30
Inventor 丁玉庭周绪霞裘梦婷
Owner ZHEJIANG UNIV OF TECH
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