非肉蛋白对重组低值海水鱼鱼肉粘合特性的研究

研究了转谷氨酰胺酶、蛋清和玉米淀粉对重组小梅鱼鱼肉粘合性的影响。结果表明,转谷氨酰胺酶对重组鱼肉的粘合效果优于蛋清和玉米淀粉。以转谷氨酰胺酶的作用浓度、作用pH、反应温度和作用时间为粘合正交因子,通过正交实验得出转谷氨酰胺酶的最优参数为酶浓度0.4%、粘合pH8.0、温度45℃、时间60min,重组鱼肉的粘合性最佳。

The effect of transglutaminase, egg white, and corn starch on the cohesiveness of recombined Colichthy lueidus muscle was investigated. Results showed that, transglutaminase exhibited the better binding ability than egg white and corn starch in recombined Colichthy lueidus muscle. The best cohesiveness of recombined Colichthy lueidus muscle was obtained at the specific process conditions determined by orthogonal experiment： 0.4% TG, pH8.0, and at 45℃ for 60min.