摘要
研究罗非鱼、巴沙鱼和鳕鱼来源的明胶氨基酸组分、冻力及黏度等特征,添加相同酶活的谷氨酰胺转氨酶(TG酶),分析了3种明胶的性能差异,选择较优的一种鱼明胶应用于肥牛卷。结果表明:相比罗非鱼和巴沙鱼明胶,鳕鱼明胶的赖氨酸含量(11.922 nmol)最高,溶水温度(4℃)和冻力值(0 Bloom g)最低,黏度(3.6 mPa·s)最高,经TG酶交联后,鳕鱼明胶的冻力值提高到267 Bloom g,黏度为4.0 mPa·s,红外和X衍射结果表明TG酶交联鳕鱼明胶作用更强烈,TG酶对鳕鱼明胶的结晶结构影响最大,且TG酶改性鳕鱼明胶的凝胶强度(613.62 g·cm)及应用于肥牛砖的凝胶强度(6079.62 g·cm)均最高,这表明TG酶可交联鱼明胶增效牛肉的粘结性能,在这3种鱼明胶中,鳕鱼明胶在肥牛卷中的应用效果最佳。
Amino acid composition,freezing properties,and viscosity were compared for gelatins extracted from tilapia,basa,and cod.Transglutaminase(TGase)with identical enzyme activity was then added to analyze the differences in properties among the above 3 gelatins,and the most suitable fish gelatin was selected for application in beef rolls.Results showed that compared to tilapia and basa gelatins,cod gelatin exhibited the highest lysine content(11.922 nmol),lowest water solubility temperature(4℃),minimal freezing strength(0 Bloom g),and highest viscosity(3.6 mPa·s).After TGase catalyzed cross-linking reaction,cod gelatin's freezing strength was improved to 267 Bloom g,and viscosity was increased to 4.0 mPa·s.FTIR and X-ray diffraction revealed TGase significantly altered cod gelatin's crystalline structure,yielding the highest gel strength(613.62 g·cm)and improved the fatty beef roll gel strength to 6079.62 g·cm.These findings demonstrated that TGase could effectively crosslink fish gelatin to enhance the bonding properties of beef.Among the three fish gelatins,cod gelatin exhibited the best application performance in beef rolls.
作者
王亚斌
王克芬
肖静
WANG Yabin;WANG Kefen;XIAO Jing(Jinan Zhenglong Biotechnology-Tech Co.Ltd.,Jinan 250109;Shandong Lonct Enzymes Co.Ltd.,Linyi 276400;School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353)
出处
《中国食品添加剂》
2025年第7期93-101,共9页
China Food Additives
关键词
TG酶
鳕鱼
巴沙鱼
罗非鱼
明胶
肥牛卷
transglutaminase
cod
basa
tilapia
gelatin
fatty beef roll
