期刊论文

中文

中国食品添加剂

1006-2513

2024

35

02

176-185

10.19804/j.issn1006-2513.2024.2.022

2021BED006:湖北省科技项目 whpu-2021-kj190:企业委托项目

本校为第一机构

采用响应面法优化基于TG酶介导的莲藕风味鱼糕配方并对其进行品质评价.以鲢鱼鱼糜为主要原料,莲藕浆、玉米淀粉、大豆分离蛋白、转谷氨酰胺酶(TG酶)为主要辅料,研究莲藕浆、玉米淀粉、大豆分离蛋白和转谷氨酰胺酶添加量对鱼糕品质的影响,以鱼糕持水性为优化指标,采用中心组合试验设计(Box-Behnken)进行响应面分析获得基于TG酶介导的莲藕风味鱼糕配方.结果表明,相对于鲢鱼鱼糜用量,莲藕浆添加量 8.8％、玉米淀粉添加量 7.4％、大豆分离蛋白添加量 3.1％和转谷氨酰胺酶添加量 0.2％时制得的鱼糕弹性足(0.89),持水性强(90.06％),且具有高蛋白(10.02％)和低脂肪(0.33％)的营养特性.本研究开发的莲藕...

Optimize the formula of lotus root flavored kamaboko mediated by TG enzyme using response surface methodology and evaluate its quality.Using silver carp fish mince as the main raw material,lotus root pulp,corn starch,soy protein isolate,and transglutaminase(TG enzyme)as the main excipients,the effects of lotus root pulp,corn starch,soy protein isolate and TG enzyme on the quality of kamaboko were studied,using the water holding capacity of kamaboko as an optimization indicator,The response surface analysis with the central combination Design of...