Food and Fermentation Industries >

2012 , Vol. 38 >Issue 06: 17 - 21,27

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.020

Food and Fermentation Industries

Study on Recombination Technology of Hairtail Mackerel Meat and the Digestibility of Protein in Vitro

  • Zhang Yi-jie ,
  • He Fang ,
  • Yu Ji ,
  • Xu Xing ,
  • Yang Ronghua ,
  • Dai Zhiyuan
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Online published: 2012-06-25

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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.

Key words： Hairtail mackerel meat; gel strength; recombination; transglutaminase; response surface methodology(RSM); the digestibility of protein in vitro

Cite this article

Zhang Yi-jie , He Fang , Yu Ji , Xu Xing , Yang Ronghua , Dai Zhiyuan . 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 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.020

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