【摘要】 以新鲜鲳鱼为原料,利用响应面法优化纯鱼肉重组产品制备工艺。以凝胶强度为指标,在低温(5℃)条件下,通过单因素试验选取试验因素与水平,确定NaCl、酪蛋白酸钠及谷氨酰胺转胺酶(TG)添加量3个因素,做响应面实验。由响应面分析法得出最佳添加工艺是:NaCl1.47%、酪蛋白酸钠1.06%、TG酶0.54%。更多还原

【Abstract】 In this paper,using fresh pomfret as raw material,the pure fish flesh restructured technology was optimized by using the response surface method(RSM).Experimental factors and their levels were determined by single factor experiment based on the gel strength under low temperature (5 ℃),the addition of NaCl,sodium caseinate,and transglutaminase were optimized by response surface analysis method.The optimal technology was obtained as follows: 5 ℃ 2 h,NaCl addition 1.47%,sodium caseinate addition 1.06%,TG addition 0.54%.更多还原