【摘要】 研究添加谷氨酰胺转胺酶(TGase)和磷酸盐对鱿鱼鱼糜凝胶硬度和弹性的影响。结果表明:TGase和磷酸盐在鱼糜凝胶化过程中起重要作用,且不同添加量的TGase和磷酸盐均可提高鱿鱼鱼糜的硬度和弹性;单因素试验确定最佳添加量为(以鱼糜质量为基本):TGase(100U/g)0.50%、焦磷酸钠0.30%、六偏磷酸钠0.30%、三聚磷酸钠0.30%;采取二段加热法(60℃保温1h),鱼糜的硬度、弹性达到最大。更多还原

【Abstract】 The effect of separate additions of transglutaminase(TGase) and phosphates on gel hardness and springiness of squid surimi was studied.The results indicated that both materials had a vital role in squid surimi gelation.The hardness and springiness of squid surimi gels could be enhanced by adding different concentrations of TGase or phosphates.Through one-factor-at-a-time experiments,the optimal amounts(based on the weight of squid surimi) of TGase(100 U/g),sodium pyrophosphate,sodium polyphosphates,and sodium tripolyphosphate added to squid surimi were determined to be 0.50%,0.30%,0.30%,and 0.30%,respectively.Maximum hardness and springiness were obtained by using two-stage heating(kept at 60 ℃ for 1 h).更多还原