谷氨酰胺转胺酶预制鱼肉牛排配方的优化  

Optimization of Prepared Fish‐Beef Steak Formula Based on Glutamine Transaminase

作　　者：吴晨昕 兰娇娇 官辉扬 梁鹏 黄建仙[3] WU Chenxin;LAN Jiaojiao;GUAN Huiyang;LIANG Peng;HUANG Jianxian(Marine Food Research and Development Center,Fuzhou Institute of Oceanography,Fuzhou 350002,Fujian,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Fujian Joycaller Food Co.,Ltd.,Fuzhou 350016,Fujian,China)

机构地区：[1]福州海洋研究院海洋食品研发中心,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002 [3]福建佳客来食品股份有限公司,福建福州350016

出　　处：《食品研究与开发》2025年第6期121-129,共9页Food Research and Development

基　　金：福州海洋研究院科技项目(2022F01)。

摘　　要：以鲈鱼和牛肉为原料,利用谷氨酰胺转胺(glutamine transaminase,TG)酶预制鱼肉牛排产品。以凝胶强度、质构、色泽和感官评分为考察指标,在单因素试验的基础上,以凝胶强度和感官评分为响应值进行响应面优化试验,建立一种新型健康预制鱼肉牛排配方。结果表明:最佳配方以牛肉、鱼肉总质量为基准,牛肉添加量为34.00%、鱼肉添加量为66.00%、食盐添加量为1.90%、TG酶添加量为0.80%。在此条件下,预制鱼肉牛排口感细腻、肉质紧实、味道适宜,凝胶强度为4443.18g·mm,感官评分为84.40,与模型预测值的凝胶强度(4461.78g·mm)、感官评分(84.45)接近。获得的鱼肉牛排是一款适宜大众消费的新型健康牛排产品。Employing sea bass and beef as raw materials,this paper adopted glutamine transaminase(TG)to prepare fish-beef steak products.By taking the gel strength,texture,color,and sensory score as the investigation indexes and based on the single-factor test,the response surface optimization test was carried out with the gel strength and sensory score as the response values to finally propose a formula for new healthy prepared fish-beef steaks.The results showed that the optimal formula was based on the total quality of beef and fish,with the beef content of 34.00%,fish of 66.00%,salt of 1.90%,and TG of 0.80%.In these conditions,the prepared fish-beef steak had a delicate flavor,firm texture,and sound taste,with the gel strength of 4443.18 g·mm and a sensory score of 84.40,which was close to the gel strength of 4461.78 g·mm and sensory score of 84.45 predicted by the model.Therefore,the prepared fish-beef steak is a new healthy steak product suitable for the public.

关 键 词：谷氨酰胺转氨酶 牛排 鲈鱼 配方 感官评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]