食品与发酵工业2015，Vol.41Issue(9)：29-33,5.DOI:10.13995/j.cnki.11-1802/ts.201509006
谷氨酰胺转氨酶及辅料对南海鸢乌贼鱼糜凝胶特性的影响
Effects of transglutaminase and additive agents on gel properties of Ryukyu squid surimi
摘要
Abstract
The effect of transglutaminase (TGase) and additives (egg white protein, soy protein isolate, and potato starch) on the gel hardness and springiness of Ryukyu squid surimi in South China Sea was studied.The results showed that the TGase and additives could significantly enhance the gel properties of Ryukyu squid surimi.In a certain range, the gel hardness of Ryukyu squid surimi increased with increasing amount of additives, however, it would not significantly change any more after the gel springiness increases to about 7.5mm because of the poor gel properties of Ryukyu squid mantle muscles.The optimal amount (based on the weight of Ryukyu squid surimi) of TGase was 2％ and two-stage heating (kept at35 ℃ for 1 h) was chosen.The appropriate amount of egg white protein, soy protein isolate, and potato starch added into Ryukyu squid surimi were determined to be 6％ , 9％ and 15％ , respectively.关键词
鸢乌贼鱼糜/谷氨酰胺转氨酶/辅料/凝胶特性Key words
Ryukyu squid surimi/TGase/additives/gel properties引用本文复制引用
马静蓉,杨贤庆,马海霞,李来好,陈胜军..谷氨酰胺转氨酶及辅料对南海鸢乌贼鱼糜凝胶特性的影响[J].食品与发酵工业,2015,41(9):29-33,5.基金项目
工信部高技术船舶科研项目(DC132101) （DC132101）
农业部财政重大专项(NFZX2013) （NFZX2013）
《船载渔获保鲜储运及高值化利用》(20131013) （20131013）
