Study on recombination technique of enzymatieally cross-linked Tilapia meat

Under cooling condition, using Tilapia's frittered meat as raw material, sodium caseinate (SC) and transglutaminase (TG) as cross-linking agent, gel strength as the index to analyze recombinant fish texture,, the response surface design method was used to optimize the fish's enzymatic cross-linked recombinant process and explore its cross-linking mechanism. The results showed that the optimal content of NaCl, TG and SC were 2.3%, 1.1% and 1.5% respectively. The optimal reaction time was 0.5 h. The actual gel strength value was 3409.5 g×mm at the optimal condition, which was increased by 1.6 times. The value was similar to the predict value of 3493.5 g×mm. In addition, the results of SDS-PAGE indicated that the relative molecular mass of the main acting protein cross was linked by TG and SC was 200 KDa and 40 KDa.