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谷氨酰胺转胺酶与淡水产品深加工的研究 被引量:2

Research on Transglutamjnase and Freshwater Products Deep Process
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摘要 本文主要介绍了谷氨酰胺转胺酶制剂(TG)黏和一定比例淡水鱼虾,配以适当的调味剂、水及淀粉溶液,制成重组鱼虾肉食品的基本工艺,并通过实验确定了工艺配方。 The paper mainly concerns about how to make up loster by means using transglutaminase TG-B to bind shrimp meat and fish meat condiment water and starch in certain proportion compare products of all kinds through different technological process and define a timum formula.
出处 《中国食品添加剂》 CAS 2003年第4期32-35,共4页 China Food Additives
关键词 谷氨酰胺转胺酶 酶制剂 水产品深加工 工艺配方 食品 淡水鱼虾 Transglutaminase, Fresh water fish and shrimp, Associated
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共引文献126

同被引文献25

  • 1梁海燕,马俪珍.重组肉制品的研究进展[J].肉类工业,2005(5):28-31. 被引量:33
  • 2杨华.鱼肉重组技术及其粘合剂的研究进展[J].渔业现代化,2007,34(2):51-53. 被引量:7
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