转谷氨酰胺酶对鲢鱼鱼丸品质特性的影响

为了探究转谷氨酰胺酶（TG酶）对鲢鱼鱼丸品质影响，本研究测定了TG酶添加量、温度、时间的变化对鲢鱼鱼丸持水性、色泽、质构特性、感官品质的影响。结果表明TG酶的添加可以明显提高鱼丸持水性、质构特性和感官品质，但对色泽无明显影响；随着温度升高，鱼丸持水性、色泽、质构特性、感官品质总分均呈先上升后下降的趋势；随着时间延长，鱼丸持水性、色泽、质构特性、感官品质总分均呈上升趋势，而后趋于平缓。TG酶对鲢鱼鱼丸品质有显著的改善作用。

Effect of Transglutaminase on the Quality of Silver Carp Fish Balls

The effect of TG enzyme on the quality of silver carp fish balls was investigated. The change of TG enzyme addition, action temperature and time on the water capacity, texture properties, sensory quality, the color and luster of silver carp fish balls had been studied in the paper. TG enzyme addition can improve the water capacity, texture properties, sensory quality, except for the color and luster; with the increasing of action temperature, the quality of fish balls had a trend of rise first then fall quality; with the prolonging of action time, the quality of fish balls increased, and then became flat. TG enzyme can significantly improve the quality of silver carp fish balls.