响应面法优化重组罗非鱼肉制备工艺
Meat Research(2021)
Abstract
利用加工副产物开发重组罗非鱼肉制品,以罗非鱼碎肉为原料,制备重组罗非鱼肉制品,采用响应面试验优化重组罗非鱼肉制品的加工工艺.结果表明:重组罗非鱼肉制品的最佳制备工艺为NaCl添加量0.52%、谷氨酰胺转氨酶(transglutaminase,TG)添加量0.95 U/100 g、CaCl2添加量0.39%:影响重组罗非鱼肉硬度的大小顺序为TG添加量>CaCl2添加量>NaCl添加量.
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