腸道添加促進鯖魚魚肉均質液中蛋白質水解的效應

Effect of Intestine-Added Muscle Homogenates of Mackerel on Autolysis

保愛貞(Ai-Chen Pao) ； 龔鳴盛(Ming-Sheng Kong)

《宜蘭技術學報》 8期 (2002/06) Pp. 1-9

https://doi.org/10.6179/nit.2002.08.11

摘要

研究目的在探討鯖魚魚肉均質液及其添加腸道的最適pH、溫度和時間之自家消化條件。結果發現鯖魚魚肉均質液自家消化酵素在25℃下和高溫50～67℃的表現明顯不同，25℃時在pH4.0、6.5、8.0及9.5會出現多重的活性峰。在50～67℃之間皆於pH9.5呈現單一較大活性峰。其中以55℃、pH9.5及反應時間8小時水解者為鯖魚魚肉均質液自家消化最適條件；而以25℃水解者效率極低。進一步將鯖魚魚肉均質液添加腸道進行自家消化最適化研究，發現62℃、pH9.0及反應時間7小時，可獲得最高的自家消化效率，反映腸道蛋白酶與魚肉蛋白酶的生化特徵應屬不同。而添加腸道的魚肉均質液蛋白質水解率是未添加者的3.5倍，顯示腸道酵素有極佳的魚肉蛋白質水解效率。而添加腸道之鯖魚魚肉均質液在最適條件下作用，VBN值低於15mg%，尚未達一般水產品腐敗的標準。

關鍵字

鯖魚 ； 自家消化 ； 均質液 ； 腸道添加

並列摘要

The purpose of this study was to find the optimal autolysis conditions on pH, temperature and reaction time of mackerel muscle homogenized with or without intestines. The results showed that autolysis proteases had significantly different activities between 25℃ and 50-67℃ for the homogenate without intestines. When the homogenate was incubated at 25℃ with pH=4.0, 6.5, 8.0 and 9.5, the multiple peaks were observed. However, the dominated peak was found during the homogenate incubating at 50-67℃ with pH=9.5. The optimal autolysis condition was 55℃, pH=9.5 and 8 hours. The hydrolysis rate was extremely low when incubation took place at 25℃. For the homogenate with intestines, the optimal autolysis condition was 62℃, pH=9.0 and 7 hours. This showed that the different biochemical characteristics between intestinal and the mackerel proteases. The hydrolysis rate was increased by 3.5 times with addition of intestines. The VBN was below 15mg% under the optimal condition, and it hasn't reached the deterioration value of the marine products.

並列關鍵字

mackerel ； autolysis ； homogenate ； intestine-added