Silver carp fish protein prepared by enzyme

Abstract:

In this paper, the silver carp hydrolysis by the enzyme was studied. The frozen fish meat was thawed by microwave. By contrast, neutrase have much higer hydrolysis efficiency. The optimum reaction of neutrase was determined by orthogonal design. The parameters are as follows: the reaction temperature is 501, the added enzyme dosage is 0.5 % , the pH value is 7.0, the weight ratio of meat to water is 1 to 2 and reaction time is 3 hours, the recovery of the protein was 90.60 % . The optimum reaction of neutrase and flavourzyme were found in same way. The optimal technical parameters are as follows: 1 hour after neutrase was added, at same degree centigrade and pH value, add 0.4% flavourzyme in and for reaction 4 hours. Recovery of the protein can reach 94.50% . Hydrolysate has little fish-odor when treated with active carbon. Hydrolysate could be dried into fish protein powder by freeze drying technology.