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首页> 外文期刊>The Kasetsart Journal >High Temperature Tolerant Fish Protein Gel Using Transglutaminase and Sodium Ascorbate
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High Temperature Tolerant Fish Protein Gel Using Transglutaminase and Sodium Ascorbate

机译：使用转谷氨酰胺酶和抗坏血酸钠的耐高温鱼蛋白凝胶

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摘要

To improve the textural properties of canned fish balls, we studied the influences of commercial transgl utaminase (TGase) and sodium ascorbate on gelling property of threadfin bream surimi retorted at 116℃ for 30 min (F_o 7.8 min). The treatment conditions were 0.2% TG-B, 0.2% TG-AK, 0.1% TG-K, 0.2 and 0.3% sodium ascorbate and 0.1% TG-K mixed with 0.2% sodium ascorbate. The test samples were measured for gel strength, whiteness, water holding capacity, SDS-PAGE and sensory preference. It was found that thermal processing decreased gel strength, whiteness and water holding capacity. However, TGase significantly improved the gel strength of heated gel whereas sodium ascorbate showed less effect on gel strength and lowered whiteness. Addition of 0.2% TG-B to fish balls improved gel strength and water holding capacity; and resulted in the high preference scores for appearance, color, flavor, texture and overall liking at the level of moderate liking after heat treatment.
机译：为了改善鱼丸罐头的质地，我们研究了商品转谷氨酰胺酶（TGase）和抗坏血酸钠对116℃蒸煮30分钟（F_o 7.8分钟）的thread鱼鱼糜的胶凝特性的影响。处理条件为0.2％TG-B，0.2％TG-AK，0.1％TG-K，0.2和0.3％的抗坏血酸钠以及0.1％TG-K与0.2％的抗坏血酸钠混合。测量测试样品的凝胶强度，白度，持水量，SDS-PAGE和感官偏好。发现热处理降低了凝胶强度，白度和保水性。然而，TGase显着改善了加热凝胶的凝胶强度，而抗坏血酸钠对凝胶强度的影响较小，白度降低。在鱼丸中添加0.2％TG-B可改善凝胶强度和保水能力；并在热处理后的中度喜好水平上获得了外观，颜色，风味，质地和整体喜好方面的高优先评分。

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