谷氨酰胺转氨酶对竹荚鱼鱼糜蛋白凝胶特性的影响

Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi

以质构、白度和持水力为指标研究谷氨酰胺转氨酶(TGase)添加量、凝胶化时间和凝胶化温度对竹荚鱼鱼糜凝胶特性的影响。结果表明:当TGase添加量为80U/100g鱼糜、凝胶化时间为5h、凝胶化温度为37.5℃时,竹荚鱼鱼糜的凝胶特性达到最佳,能够形成高度致密、均匀的凝胶网络结构。采用二段加热法制备的竹荚鱼鱼糜凝胶的特性好于一段加热法。

The effect of transglutaminase（TGase） on gel properties of horse-mackerel surimi was evaluated in this paper.Effects of TGase addition amount,reaction time and reaction temperature on gel properties of horse-mackerel surimi were analyzed through the indicators of texture,whiteness,water-holding capacity and microstructure.Results indicated that the best gel property of horse-mackerel surimi was achieved under the condition of TGase for 80 U/100g surimi,reaction time for 5 h and reaction temperature at 37.5 ℃.A compacted and uniformed net structure was formed at this optimal condition through the examination of scanning electronic microscopy.Moreover,two-step heating strategy for horse-mackerel surimi gel preparation was better than one-step heating at 90 ℃ for 20 min.