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投稿时间：2018-10-09
投稿时间：2018-10-09
中文摘要: 为开发南极磷虾食品，开展南极磷虾肉糜制作研究。研究采用谷氨酰胺转氨酶、组织化植物蛋白与南极磷虾肉糜进行反应，考察NaCl、CaCl2 以及反应时间对凝胶的影响；结果表明：添加2%NaCl，4%组织化植物蛋白，0.5%转谷氨酰胺酶、0.1%CaCl2 充分混匀，于20 ℃下放置2 h，制备得到的虾肉糜结构紧密，凝胶强度高，同时在外观上色泽红润，并通过食品质量安全检测。综上所述，该研发技术，可以为南极磷虾肉糜开发与生产起到理论指导作用。
中文关键词: 南极磷虾 谷氨酰胺转氨酶（transglutaminase，TG酶） 肉糜 组织化植物蛋白 凝胶
Abstract:To develop the Euphausia superba food，the Euphausia superba mince production was studied.Transaminase of glutamine and textured vegetable protein were used to react with Euphausia superba mince，and the effects of NaCl，CaCl2 and reaction time on the gel were investigated.The results were showed as follows：gel strength of mince was inforced by adding 2 % salt，4 % textured vegetable protein，0.5 %transglutaminase and 0.1 % CaCl2 with mixture for 2 h at 20 ℃.The structure of shrimp mince prepared was tightly bonded，and the gel strength was high.The mince was smooth with pink color and luster，and passed the food quality safety inspection.To sum up，this technology research can provide theoretical guidance for Euphausia superba mince development and production.
文章编号：201919025 中图分类号： 文献标志码：
基金项目:宁波市国际合作项目（2012D10012）
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