Abstract: Recombination technology of hairtail mackerel meat was investigated.Based on the results of single factor experiments,the parameters for recombination technology were optimized by response surface methodology(RSM) with gel strength as response value.The optimal parameters were as follows: the ratio of transglutaminase to meat was 1.25%,reaction time was 2.9 7h and the ratio of NaCl to meat was 1.01%.Under the optimized conditions,the gel strength of the recombined meat products was 2 437.41 g.mm and the digestibility of protein in vitro was 86.14% slightly higher than those of other groups.
张怡洁,何芳,俞吉,等. 带鱼纯鱼肉重组工艺以及制品蛋白质体外消化的研究[J]. 食品与发酵工业, 2012, 38(06): 17-21,27.
Zhang Yi-jie,He Fang,Yu Ji,et al. Study on Recombination Technology of Hairtail Mackerel Meat and the Digestibility of Protein in Vitro[J]. Food and Fermentation Industries, 2012, 38(06): 17-21,27.