摘要
研究添加谷氨酰胺转胺酶(TGase)和磷酸盐对鱿鱼鱼糜凝胶硬度和弹性的影响。结果表明:TGase和磷酸盐在鱼糜凝胶化过程中起重要作用,且不同添加量的TGase和磷酸盐均可提高鱿鱼鱼糜的硬度和弹性;单因素试验确定最佳添加量为(以鱼糜质量为基本):TGase(100U/g)0.50%、焦磷酸钠0.30%、六偏磷酸钠0.30%、三聚磷酸钠0.30%;采取二段加热法(60℃保温1h),鱼糜的硬度、弹性达到最大。
The effect of separate additions of transglutaminase （TGase） and phosphates on gel hardness and springiness of squid surimi was studied. The results indicated that both materials had a vital role in squid sudmi gelation. The hardness and springiness of squid surimi gels could be enhanced by adding different concentrations of TGase or phosphates. Through one-factor-at-a-time experiments, the optimal amounts （based on the weight of squid surimi） of TGase （100 U/g）, sodium pyrophosphate, sodium polyphosphates, and sodium tripolyphosphate added to squid surimi were determined to be 0.50%, 0.30%, 0.30%, and 0.30%, respectively. Maximum hardness and springiness were obtained by using two-stage heating （kept at 60 ℃ for 1 h）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期178-181,共4页
Food Science
