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以鱿鱼内脏和加热处理的鱿鱼内脏为原料分别制备液体蛋白 ,置于 6、13、2 0、2 5、3 0和 3 9℃贮藏 3 2d ,取新鲜原料和 3 9℃贮藏液体蛋白样品测定化学组成 ,取制备当天、第 1～ 4、8、16和 3 2天液体蛋白样品分析测定蛋白质水解度。鱿鱼内脏液体蛋白 3 9℃贮藏 4、18、3 2d的分析测定结果表明 ,其蛋白质、脂肪、灰分、干物质和氨基酸组成基本反映原料原有的化学成分 ,不受贮藏温度和时间的影响。蛋白质水解度DH值变化的线性回归结果表明 ,在 6℃和 13℃贮藏温度下 ,鱿鱼内脏液体蛋白的水解过程无明显差异 ,在 2 0、2 5、3 0和 3 9℃贮藏温度下 ,鱿鱼内脏液体蛋白的水解过程也无明显差异。鱿鱼内脏液体蛋白具有均质性和一定的粘稠性。而加热处理后的原料所制备的液体蛋白 ,其蛋白质水解度在贮藏前后无明显变化 ,基本保持不变
Liquid protein was prepared from the viscera of squid and the heat-treated squid offal, respectively. The samples were stored at 6, 13, 20, 25, 30 and 39 ℃ for 32 days. Fresh protein and liquid samples were stored at 39 ℃ Chemical composition, taking the day of preparation, the 1st ~ 4th, 8th, 16th and 32nd days of liquid protein samples were analyzed for protein hydrolysis degree. The results of the analysis of squid visceral liquid protein stored at 39 ℃ for 4,18,3 2d showed that the protein, fat, ash, dry matter and amino acid composition basically reflected the original chemical composition of the raw material, independent of the storage temperature and time. The linear regression results of the DH value of protein hydrolyzate showed that there was no significant difference in the hydrolysis of visceral liquid protein at 6 ℃ and 13 ℃. Under the storage temperature of 20, 25, 30 and 39 ℃, Squid visceral liquid protein hydrolysis process is no significant difference. Squid visceral liquid protein with a homogeneous and a certain viscosity. The heat-treated raw materials prepared by the liquid protein, the protein hydrolysis degree before and after storage no significant change, remained unchanged