| TG酶制剂对鱼糜凝胶强度的影响 |
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| 引用本文： | 洪鹏志,章超桦,郝记明,陈雪梅,邹荣坚,周红芳.TG酶制剂对鱼糜凝胶强度的影响[J].福建水产,2001(2). |
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| 作者姓名： | 洪鹏志 章超桦 郝记明 陈雪梅 邹荣坚 周红芳 |
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| 作者单位： | 湛江海洋大学食品工程系，湛江海洋大学食品工程系，湛江海洋大学食品工程系，广西北海天鲜食品有限公司，广西北海天鲜食品有限公司，广西北海天鲜食品有限公司 湛江 524025，湛江 524025，湛江 524025，北海 536000，北海 536000，北海 536000 |
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| 摘 要： | 本文研究了TG-K、TG-B、TG-AK三种酶制剂在不同的添加量、凝胶化时间下对冷冻蛇鲻鱼糜凝胶强度的影响。结果表明:三种酶制剂都有增强冷冻蛇鲻鱼糜凝胶强度的作用,以 0.15％的 TG-AK酶制剂,30℃时凝胶化 30分钟凝胶强度增强效果最好,此方案应用于鱼丸的生产,产品的凝胶强度弹性明显增强。
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| 关 键 词： | TG酶制剂 鱼糜 凝胶化 凝胶强度 鱼丸 |
Infection of Transglutaminase on surimi gel-strength |
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| Hong Pengzhi Zhang Chaohua Hao JimingChen Xuemei Zhou Hongfang.Infection of Transglutaminase on surimi gel-strength[J].Journal of Fujian Fisheries,2001(2). |
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| Authors: | Hong Pengzhi Zhang Chaohua Hao JimingChen Xuemei Zhou Hongfang |
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| Abstract: | It was studied in this paper that the infection of TG-K,TG-B,TG-AKtrans-glutaminase on Saurida surimi gel - strength under different quantity of accession, time of su-wari. The result indicated that three transglutaminases can increase frozen Saurida surimi gel-strength, the best effect is quantity of TG-AK 0.15% ,time of suwari 30 minute under Which apply to production of fish ball,the gel-strength of fish ball increase evidently. |
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| Keywords: | transglutaminase surimi suwari gel-strength fish ball |
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