摘要
目的:研究转谷氨酰胺酶、三聚磷酸钠和浸泡时间对鲣鱼肌肉品质的影响。方法:以弹性、咀嚼性、色差及蒸煮损失为指标,进行单因素试验,选取因素和水平。在此基础上,以弹性和咀嚼性为指标,进行响应面法优化。结果:最佳工艺条件:转谷氨酰胺酶添加量0.64%,三聚磷酸钠添加量0.20%,浸泡时间1.85 h。通过扫描电镜观察改良前、后鱼肉的超微结构,结果经改良的鱼肉凝胶网络结构更加紧密。
Objective： Investigations were carried out to explore the effect of sodium tripolyphosphate, transglutaminase, soaktime on the quality improvement of tuna muscle. Method： Experimental factors and levels were determined by single factor experiments based on the springiness, chewiness, color and cook losses. On the condition of that, Response Surface Method were designed to optimize the process. Result： The optimal process parameters were as follows： 0.64% TGase, 0.20% STP, 1.85 h soaktime. The gel network structure of tuna muscle after being treated was found to be much denser, using scanning electron microscopy.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第7期122-129,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市科技局农业与社发重大科技项目(2010C10040)
宁波市教育局重点学科资助项目
关键词
鲣鱼
三聚磷酸钠
转谷氨酰胺酶
质构
扫描电镜
Tuna
sodium tripolyphosphate
transglutaminase
texture
scanning electron microscopy
