谷氨酰胺转胺酶对鱼糜品质的影响

福建水产 ›› 2012, Vol. 34 ›› Issue (2): 121-126.

谷氨酰胺转胺酶对鱼糜品质的影响

郑明锋

福建农林大学

收稿日期:2011-12-15 修回日期:2012-01-12 出版日期:2012-04-25 发布日期:2012-05-11
通讯作者: 郑明锋

Effects of transglutaminase on the quality of surimi products

Ming-Feng ZHENG

Received:2011-12-15 Revised:2012-01-12 Online:2012-04-25 Published:2012-05-11
Contact: Ming-Feng ZHENG

摘要/Abstract

摘要： 为了提高鱼糜制品品质，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。单因素分析表明：TGase 在一定条件范围内对该鱼糜制品的品质有改善。通过L9(34)正交试验确定了TGase的最佳工艺参数水平组合即：TGae的用量为0.10%，TGase 的作用温度为35℃，作用时间为1.5h。

关键词: 鱼糜, 谷氨酰胺转氨酶, 弹性, 凝聚性, surimi, transglutaminase, elasticity, cohesiveness.

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 namely 0.10% TGase addition, reation at 35℃ for 1.5h were set.

郑明锋. 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.

Ming-Feng ZHENG. Effects of transglutaminase on the quality of surimi products[J]. JOURNAL OF FUJIAN FISHERIES, 2012, 34(2): 121-126.

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