凝胶强度是衡量淡水鱼鱼糜制品品质的一项关键指标,对淡水鱼鱼糜添加内源性转谷氨酰胺酶(TGase)、CaCl2、蛋清、山药进行凝胶实验,结果表明:鲢鱼鱼糜制品中添加30UTGase凝胶强度增加1.7倍,添加0.5%CaCl2增加1.3倍,添加3%蛋清、20%山药分别增加7%与5%;TGase与钙具有协同效应;对添加TGase、CaCl2、蛋清、山药进行正交试验,综合淡水鱼鱼糜制品凝胶强度与感官品质两方面因素,TGase、CaCl2、蛋清、山药添加量分别为50U、0.5%、4%、20%效果最好。

Gel strength is a key index of assessing the quality of freshwater fish surimi.The effects of transglutaminase(TGase),CaCl2,albumen,and Rhizoma dioscoreae on the gel strength of surimi were investigated.The results showed that the gel strength of Aristchthys nobilis surimi was increased to 170%,130%,7%,and 5%,respectively;synergistic effects existed in TGase and calcium.According to orthogonal experiment,the optimum conditions for surimi,based on the combined effects on gel strength and sensory quality were:TGase 50U,CaCl2 0.5 %,egg albumen 4 %,and Rhizoma dioscoreae 20 %.