期刊论文

中文

食品科学

1002-6630

2020

41

24

223-232

10.7506/spkx1002-6630-20191116-188

“十三五”国家重点研发计划重点专项(2016YFD0401202)。

本校为第一机构

为获得高品质草鱼调理制品的加工工艺,以凝胶强度为主要响应指标,结合持水力、白度值和感官得分,在研究谷氨酰胺转氨酶(glutamine transaminase,TG)、大豆分离蛋白(soy protein isolate,SPI)、NaCl、擂溃时间以及鱼肉与鱼糜添加比例5个单一因素对草鱼鱼糜凝胶特性影响的基础上,采用响应面分析法优化各因素条件,并进一步通过芡实壳提取物处理以抑制冷藏过程中调理制品的品质劣变.结果表明:TG添加量、SPI添加量、NaCl添加量和擂溃时间对草鱼凝胶强度影响显著(P＜0.05),NaCl添加量与TG添加量、擂溃时间与TG添加量以及擂溃时间与NaCl添加量之间均存在显著交互作用(P＜0.05);验证实验结果与所获模型预...

This study aimed to develop a process for producing high-quality prepared grass carp products.The effects of glutamine transaminase(TG),soy protein isolate(SPI)and NaCl concentration,blending time,and fish meat to surimi ratio on the gel strength,water-holding capacity,whiteness and sensory score of grass carp surimi were investigated using onefactor-at-a-time method,and further all these parameters except fish meat to surimi ratio were optimized using response surface methodology based on gel strength.Furthermore,we evaluated the efficacy of the ethanolic extract of Euryale ferox salisb seed ...