研究了带鱼纯鱼肉的重组工艺。在单因素试验的基础上,在5℃反应温度下,以谷氨酰胺转胺酶用量、作用时间和NaCl用量3个因素为工艺参数,以鱼肉重组制品的凝胶强度为响应值,通过响应面分析对工艺条件进行优化,优化后的工艺条件为:谷氨酰胺转胺酶用量1.25%,作用时间为2.97 h,NaCl用量为1.01%。在优化工艺条件下,鱼肉重组制品的凝胶强度为2 437.41 g.mm,其蛋白质体外消化率为89.14%,稍高于其他实验组。

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.