响应面法优化鱼肉重组制品加工工艺  

Optimazation on the Technic of Recombined Product from Fish Flesh by Response Surface Method

作　　者：戴志远 李立蓉 王宏海 叶婧 

机构地区：[1]浙江工商大学水产品加工研究所,杭州310012

出　　处：《中国食品学报》2010年第3期128-134,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(No.2008BAD94B06);浙江省重大科技攻关项目(No.2006C12045)

摘　　要：为研究淀粉、转谷氨酰胺酶和大豆蛋白对鱼肉重组制品品质的影响,以淀粉、转谷氨酰胺酶和大豆蛋白的不同添加量为因素,凝胶强度及白度为考察指标,做单因素和二次回归正交旋转组合试验,结果得到最佳工艺条件:淀粉39.11%、转谷氨酰胺酶1.38U/g鱼肉、大豆蛋白3.56%。与传统的15%淀粉添加量的鱼肉重组制品进行对照试验,结果新型鱼肉重组制品的品质优于传统鱼肉重组制品。This paper investigated the effect of starch,transglutaminase and soy protein on the quility of recombined product from fish flesh.To improve the gels obtained,the Response Surface Methodology experiment was designed to investigate the effect of three different types of additives on elasticity and whiteness.The optimal condition for processing was that starch 39.11%,soybean protein 3.56%,and transglutaminase 1.38 U/g fish flesh.The result of the comparative study indicated that the recombined products under the optimal processing condition were superior over the traditional ones （15% starch） in both gel strength and whiteness.

关 键 词：淀粉 转谷氨酰胺酶 大豆蛋白 凝胶强度 白度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]