基于TG酶介导的莲藕风味鱼糕配方优化研究及其品质评价

Optimization of lotus root flavored kamaboko formula based on transglutaminase mediation and its quality evaluation

采用响应面法优化基于TG酶介导的莲藕风味鱼糕配方并对其进行品质评价。以鲢鱼鱼糜为主要原料,莲藕浆、玉米淀粉、大豆分离蛋白、转谷氨酰胺酶(TG酶)为主要辅料,研究莲藕浆、玉米淀粉、大豆分离蛋白和转谷氨酰胺酶添加量对鱼糕品质的影响,以鱼糕持水性为优化指标,采用中心组合试验设计(Box-Behnken)进行响应面分析获得基于TG酶介导的莲藕风味鱼糕配方。结果表明,相对于鲢鱼鱼糜用量,莲藕浆添加量8.8%、玉米淀粉添加量7.4%、大豆分离蛋白添加量3.1%和转谷氨酰胺酶添加量0.2%时制得的鱼糕弹性足(0.89),持水性强(90.06%),且具有高蛋白(10.02%)和低脂肪(0.33%)的营养特性。本研究开发的莲藕风味鱼糕不仅能丰富鱼糕种类,还能有效改善鱼糕的质构特性。

Optimize the formula of lotus root flavored kamaboko mediated by TG enzyme using response surface methodology and evaluate its quality.Using silver carp fish mince as the main raw material,lotus root pulp,corn starch,soy protein isolate,and transglutaminase(TG enzyme)as the main excipients,the effects of lotus root pulp,corn starch,soy protein isolate and TG enzyme on the quality of kamaboko were studied,using the water holding capacity of kamaboko as an optimization indicator,The response surface analysis with the central combination Design of experiments(Box Behnken)was used to obtain the optimal formula of lotus root flavor kamaboko based on TG enzyme mediation.The results showed that,based on the amount of silver carp fish mince,the addition of lotus root pulp was 8.8%,the addition of corn starch was 7.4%,the addition of soy protein isolate was 3.1%,and the addition of TG enzyme was 0.2%,The prepared kamaboko had sufficient elasticity(0.89),strong water holding capacity(90.06%),and nutritional characteristics of high protein(protein content of 10.02%)and low fat(0.33%).The lotus root flavor kamaboko developed in this study not only enriched the variety of kamaboko,but also effectively improved the texture characteristics of kamaboko.