摘要
通过单因素试验和响应面设计法,确定谷氨酰胺转胺酶(TG)、氯化钠(NaCl)与酪蛋白酸钠(SC)的配合使用对鲢鱼纯鱼肉重组制品凝胶强度的最佳工艺条件为:TG酶添加量为0.9%,酪蛋白酸钠添加量为1.1%,NaCl添加量为1.8%,此时鲢鱼肉重组蛋白凝胶强度可达2 123.54 g×cm。
This issue optimizes the process condition of restructured products by the study of the effect of cooperation of TG, NaCl and SC on the gel strength of restructured Common Carp products by using single factor and response surface methodology. The optimal conditions were as follows： TG 0.9 %,SC 1.1%,NaCl 1.8 %, gel strength of restructured Common Carp products 2 123.54 gxem.
出处
《食品研究与开发》
CAS
北大核心
2013年第3期39-43,共5页
Food Research and Development
关键词
鲢鱼
重组
凝胶强度
common carp
restructured products
gel strength
