【摘要】 试验研究了添加转谷氨酰胺酶对鱼肉蛋白凝胶强度以及色差的影响,试验先采用单因素分析了转谷氨酰胺酶不同的添加量、不同的作用温度以及不同的作用时间对淡水鱼制品的凝胶强度、色差的影响,然后又经3因素3水平正交设计确定了转谷氨酰胺酶的最适添加量、最适作用温度及最最佳作用时间。经试验证明,转谷氨酰胺酶的最适的添加量为6%,最适的作用温度和作用时间分别为40℃和1.5h。更多还原

【Abstract】 The effect of transglutaminase on the gelatin of freshwater fish was investigated. The results showed that the dosage of transglutaminase, reaction temperature and reaction time had a significant effect on the gel strength, but a slightly effect on the chromatic aberration. The conclusion was that the optimum dosage, optimum reaction time and reaction temperature were 6%, 1.5h and 40℃ respectively.更多还原