摘要
利用加工副产物开发重组罗非鱼肉制品,以罗非鱼碎肉为原料,制备重组罗非鱼肉制品,采用响应面试验优化重组罗非鱼肉制品的加工工艺。结果表明:重组罗非鱼肉制品的最佳制备工艺为NaCl添加量0.52%、谷氨酰胺转氨酶(transglutaminase,TG)添加量0.95 U/100 g、CaCl_(2)添加量0.39%;影响重组罗非鱼肉硬度的大小顺序为TG添加量>CaCl_(2)添加量>NaCl添加量。
Restructured tilapia meat was developed from tilapia meat scraps.By using response surface methodology(RSM),the optimal processing parameters were determined as follows:sodium chloride 0.52%,transglutaminase(TG)0.95 U/100 g,and calcium chloride 0.39%.TG,calcium chloride and sodium chloride affected the hardness of restructured tilapia meat,ranked in decreasing order of their importance.
作者
陈慕雪
刘淑慧
张雪莹
董秀萍
申铉日
夏光华
CHEN Muxue;LIU Shuhui;ZHANG Xueying;DONG Xiuping;SHEN Xuanri;XIA Guanghua(Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea,College of Food Science and Technology,Hainan University,Haikou 570228,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China)
出处
《肉类研究》
2021年第6期15-21,共7页
Meat Research
基金
海南省重点研发项目(ZDYF2019087)
海南大学科研启动基金资助项目(kyqd1662)。
关键词
罗非鱼
重组罗非鱼肉制品
副产物
硬度
响应面
tilapia
restructured tilapia meat products
by-product
hardness
response surface methodology
