TG酶制剂对鱼糜凝胶强度的影响

Infection of Transglutaminase on surimi gel-strength

本文研究了TG-K、TG-B、TG-AK三种酶制剂在不同的添加量、凝胶化时间下对冷冻蛇鲻鱼糜凝胶强度的影响。结果表明:三种酶制剂都有增强冷冻蛇鲻鱼糜凝胶强度的作用,以 0.15％的 TG-AK酶制剂,30℃时凝胶化 30分钟凝胶强度增强效果最好,此方案应用于鱼丸的生产,产品的凝胶强度弹性明显增强。

It was studied in this paper that the infection of TG-K,TG-B,TG-AKtrans-glutaminase on Saurida surimi gel - strength under different quantity of accession, time of su-wari. The result indicated that three transglutaminases can increase frozen Saurida surimi gel-strength, the best effect is quantity of TG-AK 0.15% ,time of suwari 30 minute under Which apply to production of fish ball,the gel-strength of fish ball increase evidently.