鲢鱼纯鱼肉重组制品凝胶工艺研究  

Study on Technology of Restructured Common Carp Products

作　　者：苏伟[1] 赵利[1] 袁美兰[1] 刘华[1] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013

出　　处：《食品研究与开发》2013年第3期39-43,共5页Food Research and Development

摘　　要：通过单因素试验和响应面设计法,确定谷氨酰胺转胺酶(TG)、氯化钠(NaCl)与酪蛋白酸钠(SC)的配合使用对鲢鱼纯鱼肉重组制品凝胶强度的最佳工艺条件为:TG酶添加量为0.9%,酪蛋白酸钠添加量为1.1%,NaCl添加量为1.8%,此时鲢鱼肉重组蛋白凝胶强度可达2 123.54 g×cm。This issue optimizes the process condition of restructured products by the study of the effect of cooperation of TG, NaCl and SC on the gel strength of restructured Common Carp products by using single factor and response surface methodology. The optimal conditions were as follows： TG 0.9 %,SC 1.1%,NaCl 1.8 %, gel strength of restructured Common Carp products 2 123.54 gxem.

关 键 词：鲢鱼 重组 凝胶强度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]