| 摘要 |
PURPOSE:To reduce the plate count of bacteria and to improve storage property of HAP by dipping fish in a proteolytic enzyme solution to remove fish meat from fishbone, dipping the fishbone in an aq. H2O2 solution, boiling, and washing with water. CONSTITUTION:A fishbone part obtained by filleting a fish is priorly washed, dipped in a 0.01-0.5% concn. proteolytic enzyme solution at 20-70 deg.C is allowed to stand for 20-180min. or is lightly stirred to separate fishbone form meat, boiled for 10-30min. to deactivate the proteolytic enzyme as well as to remove the protein adhering to the fishbone. Then the fishbone is dipped in a 0.5-3% concn. H2O2 solution, boiled for 20-180min., washed with water, and dried at 70-110 deg.C to obtain refined fishbone having <=5% water and <=100 count/g bacteria. Then the fishbone is boiled in pure water and cooled to 50-70 deg.C, into which protease is added by 0.1-2.0wt.% to the total amt. of protein in the fishbone. An aq. NaOH solution is added to maintain the pH of the solution at 7.0-9.0 to decompose peptide bondings of the protein, and further NaOH solution is added to obtain the NaOH concn. of 1-4% in the reaction solution, which is then heated at 90-98 deg.C to change calcium phosphate to hydroxyapatite and baked at <=1200 deg.C. |
