碳酸钙与外源蛋白复配物对含有MTGase的鱼糜凝胶特性的促进作用.PDF

6 6 Vol. 6 No. 6 2015 6 Journal of Food Safety and Quality Jun. , 2015 MTGase 1, 2 1, 2 3 1, 2 1, 2 1, 2* 郭秀瑾 , 尤 娟 , 于锦河 , 饶婧玉 , 唐晓强 , 熊善柏 (1. , 430070; 2. , 430070; 3. , 100125) 摘 要: 目的 (MTG) 方法 MTG(2 U/g ) , () 结果 MTG , , 8 μmol/UMTG 4 mg/UMTG 4 mg/UMTG 2 U/g MTG , , MTG(P0.05), 2 U/g MTG (P0.05)结论 CaCO3 MTG , MTG 关键词: ; ; ; ; MTG; Promotion effects of combination of calcium carbonate and exogenous protein on the properties of MTGase-induced surimi gels 1, 2 1, 2 3 1, 2 1, 2 1, 2* GUO Xiu-Jin , YOU Juan , YU Jin-He , RAO Jing-Yu , TANG Xiao-Qiang , XIONG Shan-Bai (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R D Branch Center For Conventional Freshwater Fish Processing ( Wuhan), Wuhan 430070, China; 3. Central Agricultural Broadcasting and Television School, Beijing 100125, China) ABSTRACT: Objective To study the effects of exogenous protein, calcium salt and their combination on the quality of MTGase (MTG)-induced silver carp surimi gels. Methods Water holding capacity, texture properties, whiteness and sodium dodecyl sulfate-polyacry