臭鳜鱼加工过程中脂肪酶和磷脂酶活性变化研究
Study on the Changes of the Activity of the Lipase and the Phospholipase in the Process of the Processing of the Smelly Mandarin Fish
摘要:
以臭鳜鱼为研究对象，对腌制过程中不同部位鱼肉的酸脂酶、中性脂肪酶和磷脂酶的酶活变化情况进行了分析。结果显示，在腌制初期，这三种酶的活性逐渐上升，随着时间增长，酸性脂肪酶活性的活性开始逐渐下降，中性脂肪酶和磷脂酶的酶活趋于稳定。
Abstract:
Taking smelly mandarin fish as the object of study, the activities of acid lipase, neutral lipase and phospholipase in different parts of fish were analyzed in this paper. The results showed that the activity of the three enzymes increased gradually in the early stage of the salting, and with the in-crease of time, the activity of the acid lipase begins to decrease gradually, and the enzyme activity of the neutral lipase and the phospholipase is stable.
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