基于TG酶介导的莲藕风味鱼糕配方优化研究及其品质评价  

Optimization of lotus root flavored kamaboko formula based on transglutaminase mediation and its quality evaluation

作　　者：杜涓 舒雄辉 张晨曦 侯温甫 艾有伟 王宏勋 韩娅红 DU Juan;SHU Xionghui;ZHANG Chenxi;HOU Wenfu;AI Youwei;WANG Hongxun;HAN Yahong(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Hubei Industrial Technology Research Institute of Jingchu Special Foods,Jingzhou 434000;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023;College of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省荆楚特色食品产业技术研究院,荆州434000 [3]大宗粮油精深加工教育部重点实验室,武汉430023 [4]农产品加工与转化湖北省重点实验室,武汉430023 [5]武汉轻工大学生物与制药工程学院,武汉430023

出　　处：《中国食品添加剂》2024年第2期176-185,共10页China Food Additives

基　　金：湖北省科技项目(2021BED006);企业委托项目:荆州鱼糕品质控制关键技术与新产品创制(whpu-2021-kj190)。

摘　　要：采用响应面法优化基于TG酶介导的莲藕风味鱼糕配方并对其进行品质评价。以鲢鱼鱼糜为主要原料,莲藕浆、玉米淀粉、大豆分离蛋白、转谷氨酰胺酶(TG酶)为主要辅料,研究莲藕浆、玉米淀粉、大豆分离蛋白和转谷氨酰胺酶添加量对鱼糕品质的影响,以鱼糕持水性为优化指标,采用中心组合试验设计(Box-Behnken)进行响应面分析获得基于TG酶介导的莲藕风味鱼糕配方。结果表明,相对于鲢鱼鱼糜用量,莲藕浆添加量8.8%、玉米淀粉添加量7.4%、大豆分离蛋白添加量3.1%和转谷氨酰胺酶添加量0.2%时制得的鱼糕弹性足(0.89),持水性强(90.06%),且具有高蛋白(10.02%)和低脂肪(0.33%)的营养特性。本研究开发的莲藕风味鱼糕不仅能丰富鱼糕种类,还能有效改善鱼糕的质构特性。Optimize the formula of lotus root flavored kamaboko mediated by TG enzyme using response surface methodology and evaluate its quality.Using silver carp fish mince as the main raw material,lotus root pulp,corn starch,soy protein isolate,and transglutaminase(TG enzyme)as the main excipients,the effects of lotus root pulp,corn starch,soy protein isolate and TG enzyme on the quality of kamaboko were studied,using the water holding capacity of kamaboko as an optimization indicator,The response surface analysis with the central combination Design of experiments(Box Behnken)was used to obtain the optimal formula of lotus root flavor kamaboko based on TG enzyme mediation.The results showed that,based on the amount of silver carp fish mince,the addition of lotus root pulp was 8.8%,the addition of corn starch was 7.4%,the addition of soy protein isolate was 3.1%,and the addition of TG enzyme was 0.2%,The prepared kamaboko had sufficient elasticity(0.89),strong water holding capacity(90.06%),and nutritional characteristics of high protein(protein content of 10.02%)and low fat(0.33%).The lotus root flavor kamaboko developed in this study not only enriched the variety of kamaboko,but also effectively improved the texture characteristics of kamaboko.

关 键 词：鱼糜 鱼糕 莲藕 转谷氨酰胺酶 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]