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首页> 外文会议>International Tropical Renewable Energy Conference >Application of microbial transglutaminase enzyme for meat processing of cat fish (Clarias batrachus) by protein cross-linking coagulation
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Application of microbial transglutaminase enzyme for meat processing of cat fish (Clarias batrachus) by protein cross-linking coagulation

机译：微生物体谷氨酰胺酶酶的应用猫鱼（Clarias Batrachus）的肉类交联凝血

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摘要

Catfish (Clarias batrachus) is one of high protein sources that is necessary for people. But there's an issue in fish meat processing because of the possibility of reducing nutritional value of catfish meat due to the processing. Due to this issue, it is expected to find an alternative method without reducing the nutritional value. A method that can be used is coagulation. The coagulation method is a clumping food method that has been separated then could be intact with the addition of a material such as enzyme. Transglutaminase Enzyme can be selected as coagulant agent with the ability to maintain the quality of catfish meat. The aim of this study is to know the effect of Transglutaminase addition as coagulant agent in catfish meat coagulation processing. Based on the study, the proximate values of the catfish meat after coagulation are: Water Content 70.98%; Fat Content 7.75%; Protein Content 16.03%; Crude Fiber Content 0.56%; and Carbohydrate Content 1.61%. It showed that Transglutaminase enzyme can be used as coagulant agent in coagulation process because it doesn't affect the nutritional value of catfish meat.
机译：鲶鱼（Clarias Batrachus）是人们所必需的高蛋白质来源之一。但是鱼肉加工中存在问题，因为由于加工而降低了鲶鱼肉的营养价值。由于这个问题，期望找到一种不降低营养价值的替代方法。可以使用的方法是凝结。凝结方法是已经分离的丛集食品方法，然后可以完整地加入诸如酶的材料。可以选择转谷氨酰胺酶作为凝结剂，具有保持鲶鱼肉质的质量的能力。本研究的目的是了解Transglutaminase添加作为鲶鱼肉凝固处理中的凝血剂的作用。基于该研究，凝血后鲶鱼肉的近似值是：水含量70.98％;脂肪含量7.75％;蛋白质含量16.03％;粗纤维含量0.56％;和碳水化合物含量为1.61％。结果表明，转谷氨酰胺酶可以用作凝血过程中的凝结剂，因为它不会影响鲶鱼肉的营养价值。

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