| 谷氨酰胺转胺酶对鱼糜品质的影响 |
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| 引用本文： | 郑明锋,陈丽娇,张婧婧.谷氨酰胺转胺酶对鱼糜品质的影响[J].福建水产,2012,34(2):121-126. |
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| 作者姓名： | 郑明锋 陈丽娇 张婧婧 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002 |
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| 基金项目： | 福州市科技计划;TG酶交联鱼糜与大豆组织蛋白的研究及应用 |
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| 摘 要： | 为了综合利用小杂鱼资源,以冻杂鱼浆为原料,探讨了谷氨酰胺转氨酶(简称TGase)的添加量、作用时间、作用温度对鱼糜制品的弹性和凝聚性的影响。单因素试验和L9(34)正交试验结果表明,TGase的最佳工艺参数水平组合为TGae的用量为0.10%,TGase的作用温度为35℃,作用时间为1.5 h。
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| 关 键 词： | 鱼糜 谷氨酰胺转氨酶 弹性 凝聚性 |
Effects of transglutaminase on the quality of surimi products |
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| ZHENG Ming-Feng,CHEN Li-Jiao,ZHANG Jing-Jing.Effects of transglutaminase on the quality of surimi products[J].Journal of Fujian Fisheries,2012,34(2):121-126. |
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| Authors: | ZHENG Ming-Feng CHEN Li-Jiao ZHANG Jing-Jing |
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| Institution: | (College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China) |
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| Abstract: | In this paper,the transglutaminase（TGase） was used to improve the quality of surimi products.The effects of TGase on the elasticity and cohesiveness of surimi products were tested at different Tgase addition levels,reaction temperatures and time.Through the L9（34） orthogonal test,the experimental results showed that the quality of the surimi products was improved to a certain degree.The optimal parameters of TGase were 0.10% of quantity,35℃ of reaction temperature and 1.5 h of reaction time. |
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| Keywords: | surimi transglutaminase elasticity cohesiveness |
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