酶制剂对金线鱼鱼糜凝胶强度和质构变化的影响

采用质构分析法、HE染色法以及质地剖面分析（TPA）和感官综合评定法研究转谷氨酰胺酶（TGase）酶制剂对金线鱼鱼糜凝胶强度和质构变化的影响。结果发现，在不同TGase酶制剂浓度条件下，金线鱼鱼糜微观结构发生明显变化，其组织构造更加紧凑规则、孔隙变小；流变学特征参数中瞬间弹性模量（E0、E1、E2）、黏性模量（η1、η2）和凝胶强度均呈明显增大趋势，尤其以凝胶强度的增加量最为显著。浓度达到0.4%时，TGase酶制剂对金线鱼鱼糜凝胶强度和质构变化的影响最大，其中凝胶强度达到最大值5.14 N·cm；结合TPA和感官评定测定结果分析得出，添加0.4%的酶制剂样品的凝胶强度、黏聚性和咀嚼性等各项指标均较佳，其口感明显优于其他添加量样品。添加酶制剂能显著降低金线鱼鱼糜失水性，但酶制剂的浓度对金线鱼鱼糜失水性无显著性影响。 

Effects of Enzyme Preparation on Gel Strength and Texture of Nemipterus virgatus Surimi

The impacts of TGase on the gel strength and texture of Nemipterus virgatus surimi were studied through texture analysis，HE Dyeing，and TPA（Texture Profile Analysis）combining with sensory evaluation. It was found that the microstructure of Nemipterus virgatus surimi changed significantly when TGase was added，which was confirmed by more compact texture and smaller pores.Rheological characteristic parameters including instant elastic modulus（E0，E1，E2），viscous modulus（η1，η2），and gel strength increased considerably，especially the gel strength.The maximum of gel strength reached 5.14 N·cm with the addition of 0.4% TGase.It was concluded that gel strength，chewiness，and cohesiveness of Nemipterus virgatus surimi were better when 0.4% TGase was added. In addition，TGase could decrease the water loss of Nemipterus virgatus surimi remarkably，but the concentration of TGase showed no significant difference.