Effect of Transglutaminase on the Quality of Grass Carp Surimi

Abstract

Abstract: The transglutaminase (TG) was added in the grass carp surimi to improve the quality. The effect of transglutaminase quantity, handling time, handling temperature and pH on springiness, cohesiveness, resilience and white degrees was researched. The result showed that TG can improve the quality of grass carp surimi distinctly. The appropriate adding condition of TG confirmed by orthogonal test was transglutaminase adding quantity 0.6%, handling time 1.5h, temperature 45℃ and pH7.5.

Key words: grass carp surimi, transglutaminase, springiness, cohesiveness, resilience, white degrees

ZHAO Mei-rong,LIU Liang-zhong. Effect of Transglutaminase on the Quality of Grass Carp Surimi[J]. FOOD SCIENCE, 2006, 27(12): 170-174.

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Effect of Transglutaminase on the Quality of Grass Carp Surimi

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