麩醯基轉移酶對重組魚排組織之影響

Effect of Transglutaminase on Texture of Restructured Fish Steaks

趙毓謙(Yu-Chien Chao) ； 陳淑德(Su-Der Chen) ； 林榮信(Rong-Shinn Lin) ； 陳輝煌(Hui-Huang Chen)

《宜蘭大學生物資源學刊》 4卷2期 (2008/12) Pp. 127-133

https://doi.org/10.6175/job.2008.42.14

摘要

利用添加麩醯基轉移酶（TGase）的重組肉技術，以增加水產品之附加價值，故本研究之目的為添加不同濃度的麩醯基轉移酶於碎鱰魚肉塊，探討三個不同靜置溫度（4℃、25℃和50℃）和時間及食鹽濃度對重組魚排組織結構之硬度、彈性和內聚力、保水力和顏色的影響。結果顯示，添加2%食鹽和0.3 % TGase，在4℃和25℃分別需靜置16小時和60分鐘，即可使內聚力達0.5以上，使重組魚排之間有良好的組織結構，而50℃僅需0.1%TGase靜置40分鐘即可。添加食鹽可顯著地增加魚排的保水力，添加食鹽會使魚排顏色的明亮度明顯地下降、紅色度明顯地上升，而黃色度則無顯著差異。

關鍵字

重組魚排 ； 麩醯基轉移酶 ； 組織 ； 顏色 ； 保水力

並列摘要

Restructured fish steaks by adding transglutaminase (TGase) can improve the value of the fish by-products. The objective of this research was to study the effects of adding TGase and salt concentrations, and setting conditions on the texture such as hardness, springiness, cohesiveness, water capacity and color of restructured fish steaks. The results showed that by adding 2% salt concentration and 0.3% TGase at 40℃ and 25℃ required 16 hours and 60 minutes to reach cohesiveness of 0.5 or more, respectively. However, the restructured fish steaks with 0.1% TGase only required 40 minutes at 50℃ to have the similar texture. The water holding capacities of restructured fish steaks with salt were higher than the control. Moreover, adding salt significantly affected the brightness and the redness of the restructured fish steaks, but there was no significant difference in yellowness of the restructured fish steaks.

並列關鍵字

restructured fish steak ； transglutaminase ； texture ； color ； water holding capacity