TG酶复合物对巴沙鱼鱼丸品质特性的影响

Effects of TG Enzyme Complex on Quality Characteristics of Basa Fish Balls

以巴沙鱼为主要原料,选择木薯淀粉、TG酶、食盐和大豆分离蛋白添加量为主要影响因素,以鱼丸的凝胶强度、持水性、感官评分为评价指标,通过计算评价指标的相关权重得到影响巴沙鱼鱼丸品质的综合评价得分。在单因素试验的基础上,通过响应面法优化巴沙鱼鱼丸最佳配方,并使用扫描电镜观察鱼丸的微观形貌。结果表明:100 g巴沙鱼鱼糜中添加木薯淀粉6%、TG酶0.4%、食盐2%、大豆分离蛋白0.3%,该条件下制得的鱼丸综合评价得分最高,为33.04分;扫描电镜图显示其纤维结构较为致密均匀,空洞较小,明显优于无添加物的对照组,证明了TG酶复合物的配方有助于改善巴沙鱼鱼丸的凝胶特性,为巴沙鱼鱼丸的生产加工提供了理论依据。

With basa fish as the main raw material, the addition of cassava starch, glutamine aminotransferase, salt and soybean protein isolate as the main influencing factor, and the gel strength, water holding capacity and sensory quality score of the fish ball as the detection index, the comprehensive evaluation score affecting basa fish balls quality was obtained by calculating the relevant weight of the evaluating indexes. On the basis of single factor experiments, the best formula of basa fish ball was optimized by response surface method, and the micromorphology of the fish ball was observed by scanning electron microscope. The results showed that when the adding amount of cassava starch, TG enzyme, salt and soybean protein isolate in 100 g basa surimi was 6%, 0.4%,2% and 0.3%, respectively, the fish balls had the highest comprehensive evaluation score of 33.04. The scanning electron microscope showed that the fiber structure was relatively dense and uniform, and the cavity was small,which was significantly better than the control group without additives. It was suggested that the formulation of TG enzyme compounds could improve the gel properties of the basa fish balls, which provided a theoretical basis for the production and processing of the basa fish balls.