谷氨酰胺转胺酶在碎小虾仁重组大虾仁工艺中的应用  

Research on the utilization of transglutaminase in the reconstruction of smashed shrimp

作　　者：洪平[1] 何阳春[1] 蒋予箭[1] 陆志鸿[1] 罗小伟[1] 

机构地区：[1]杭州商学院食品生物和环境工程学院,浙江杭州310035

出　　处：《上海水产大学学报》2003年第2期158-162,共5页Journal of Shanghai Fisheries University

基　　金：浙江省教育厅2000年科研项目(20000124)

摘　　要：通过实验对谷氨酰胺转胺酶(TG)及其它粘合剂在碎、小虾仁重组工艺中的应用进行了一定的研究,筛选出一组最佳的粘合剂组合,然后利用正交实验和对比实验确定了其最佳配比为:以虾仁的量为基准参数,加入0.4%的TG B,10%的鱼糜,4%的大豆蛋白,1%的NaH2PO4。根据工艺的工业化可行性,确定的工艺条件为:原料和添加剂混合搅拌至均匀,然后在24℃下静止1h,随后注模,并在90℃将其随炉加热15min,再出炉冷却开模。Based on experiments, the paper studies the application of transglutaminase and other binding agents to the reconstruction of smashed shrimps, selects the best combination of binding agents, and then determines the best match as the following: using the amount of shrimp as the benchmark parameter, adding 4% of TGB, 10% of fish paste, 4% of soy bean protein, 1% of NaH2PO4. Finally, according to the industrial feasibility of techniques, the paper presents the following technical conditions: well mixing raw materials and additives, keeping it for one hour at the temperature of 24℃, then molding, heating it along with model for 15 minutes at the temperature of 90℃, finally, cooling down and opening the model.

关 键 词：碎小虾仁 重组 谷氨酰胺转胺酶 粘合剂 

分 类 号：S985.2[农业科学—捕捞与储运]