摘要
本研究探讨了谷氨酰胺转胺酶(TG)对草鱼鱼糜品质的影响,研究了TG的添加量、作用时间、作用温度和作用pH对鱼糜弹性、粘聚性、回复性以及白度的影响。试验结果表明:TG对草鱼鱼糜的品质有显著的改善作用,最适当作用条件为pH7.5,温度45℃,时间1.5h,酶的作用量0.6%。
The transglutaminase （TG） was added in the grass carp surimi to improve the quality. The effect of transglutaminase quantity, handling time, handling temperature and pH on springiness, cohesiveness, resilience and white degrees was researched. The result showed that TG can improve the quality of grass carp surimi distinctly. The appropriate adding condition of TG confirmed by orthogonal test was transglutaminase adding quantity 0.6%, handling time 1.5h, temperature 45℃ and pH7.5.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期170-174,共5页
Food Science
关键词
草鱼鱼糜
谷氨酰胺转胺酶
弹性
粘聚性
回复性
白度
grass carp surimi
transglutaminase
springiness
cohesiveness
resilience
white degrees
