摘要
以白鲢鱼糜为主要原料,通过单因素实验和三因素三水平的响应曲面法(Central composite design),以凝胶强度为评价指标对白鲢鱼糜与酶、碳水化合物、胶体、外源蛋白几个种类的物料做搭配影响试验。结果表明,木薯淀粉、魔芋胶以及转谷胺酰胺酶对于白鲢鱼糜的凝胶增强具有显著影响,且影响强度次序为TG酶用量>木薯淀粉用量>魔芋胶用量。
The silver carp surimi was taken as the main raw material. The gel strength was taken as the evaluation indicator, and the collocations influence test between silver carp surimi and several kinds of materials including enzyme, carbohydrate, colloid and exogenous protein was studied through the sin- gle factor experiment and three levels response showed that cassava starch, konjac gum and strength of silver carp surimi, and the order of starch dosage 〉 konjac gum dosage. surface method （central composite design）. transglutaminase had a significant influence The result on the gel the influence strength was TG enzyme dosage 〉 cassava
出处
《肉类工业》
2016年第12期28-33,共6页
Meat Industry
基金
广东省联合培养研究生示范基地--佛山市禅城区粮油检测中心建设项目
关键词
CCD曲应面
凝胶强度
优化研究
CCD response surface
gel strength
optimization research
