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中国精品科技期刊2020
程琳丽, 李来好, 马海霞. 谷氨酰胺转氨酶对鱼肉保水性的影响[J]. 食品工业科技, 2014, (09): 128-131. DOI: 10.13386/j.issn1002-0306.2014.09.019
引用本文: 程琳丽, 李来好, 马海霞. 谷氨酰胺转氨酶对鱼肉保水性的影响[J]. 食品工业科技, 2014, (09): 128-131. DOI: 10.13386/j.issn1002-0306.2014.09.019
CHENG Lin-li, LI Lai-hao, MA Hai-xia. Effects of transglutaminase on water holding capacity of fish muscle[J]. Science and Technology of Food Industry, 2014, (09): 128-131. DOI: 10.13386/j.issn1002-0306.2014.09.019
Citation: CHENG Lin-li, LI Lai-hao, MA Hai-xia. Effects of transglutaminase on water holding capacity of fish muscle[J]. Science and Technology of Food Industry, 2014, (09): 128-131. DOI: 10.13386/j.issn1002-0306.2014.09.019

谷氨酰胺转氨酶对鱼肉保水性的影响

Effects of transglutaminase on water holding capacity of fish muscle

  • 摘要: 以罗非鱼肉为原料,研究了谷氨酰胺转氨酶对鱼肉保水性的影响。结果表明,谷氨酰胺转氨酶具有明显的保水作用,鱼肉浸泡增重率随谷氨酰胺转氨酶浓度的增加而增加,解冻损失率随之减小。经不同浓度谷氨酰胺转氨酶处理的鱼肉浸泡增重率达6.5%以上,大于对照组2%复合磷酸盐的5.35%,谷氨酰胺转氨酶浓度为0.6%时,浸泡增重率和冻藏1d时解冻损失率分别为8.04%和3.4%,保水效果较优;考察了谷氨酰胺转氨酶处理的鱼肉冻藏40d期间的蒸煮损失率和持水力的变化,冻藏40d的鱼肉蒸煮损失、水分含量和持水力值均小于冻藏1、10、20d的,说明鱼肉冻藏40d内的鱼肉品质仍较好。谷氨酰胺转氨酶保水效果显著,其浓度在0.6%时能有效保持鱼肉的持水性能,赋予鱼肉很好的品质。 

     

    Abstract: The effects of transglutaminase ( TG) on fish water holding capacity were investigated using tilapia fillets. The results showed that transglutaminase could be applied as an water retention agent, as the concentration of transglutaminase increased, the weight increasing yield increased and drip loss decreased.The weight increasing yield was all above 6.5% after soaking with different concentration solution, it was better than 2% compound phosphates as the control group gained 5.35%.Fish which were soaked in 0.6% TG displayed better water-retaining property, the weight increasing yield and the thawing loss after frozen 1d were 8.04% and 3.4%. Otherwise, drip loss after cooking, moisture content and water holding capacity were all observed in samples during the 40d frozen storage.Cooking loss rate and water holding capacity frozen 40d was less than frozen 1d, 10d and 20d, it indicated that quality of fish kept well during 40d frozen storage, fish were soaked using 0.6% TG could displayed the remarkable water holding capacity and improve the fish quality.

     

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