摘要
利用酸贮技术将鲅Scom berom orus niphonius、鲐Pneumatophorus japonicus、黄花鱼Pseudosciaenapolyactis、鳕Gadus macrocephalus的下脚料及鲐与黄花鱼下脚料的混合物制备成5种液体鱼蛋白,并对其进行了化学分析及感官评价。结果表明,5种液体鱼蛋白中粗蛋白质的质量分数分别为45.45%、57.62%、59.18%、48.03%、56.45%,远高于其脂肪的质量分数(27.90%、26.73%、0.85%、22.54%、7.68%),其液化度分别为4.32%、6.27%、3.86%、4.75%、4.56%。以鲐下脚料液体鱼蛋白、鱼粉、玉米粉及大豆蛋白为原料进行热塑挤压蒸煮处理,制成的颗粒饲料在海水中进行沉浮性与稳定性测试,结果表明该颗粒饲料具有一定的稳定性。
Five fish silages were made from various fish processing disposals including Japanese spanish mackerel （ Scomberomorus niphonius ）, chub mackerel （ Pneumatophorus japonius ）, small yellow croaker （Pseudosciaena polyactis） and Pacific cod （Gadus macrocephalus） by enzymatic hydrolysis under acid condition. In the silages, there were higher crude protein levels （45.45%, 57.62%, 59.18%, 48.03% ,and 56.45% ） than crude fat levels （27.90%, 26.73%, 0. 85%, 22.54%, and 7.68% ）. The silages had a fluidity of 4.32%, 6.27%, 3.68%, 4.75%, and 4.56%, respectively. The pelleted feed made from fish silage, fishmeal, corn meal and soybean protein through a Clextral BC -45 extruder showed water stability by floating -sinking test in sea water.
出处
《大连水产学院学报》
CSCD
北大核心
2006年第4期394-396,共3页
Journal of Dalian Fisheries University
基金
农业部海洋水产增养殖学与生物技术重点开放实验室开放课题(K2003-03)
