CAJ | 학술논문

为了综合利用小杂鱼资源,以冻杂鱼浆为原料,探讨了谷氨酰胺转氨酶（简称TGase）的添加量、作用时间、作用温度对鱼糜制品的弹性和凝聚性的影响。单因素试验和L9（34）正交试验结果表明,TGase的最佳工艺参数水平组合为TGae的用量为0.10%,TGase的作用温度为35℃,作用时间为1.5 h。
위료종합이용소잡어자원,이동잡어장위원료,탐토료곡안선알전안매（간칭TGase）적첨가량、작용시간、작용온도대어미제품적탄성화응취성적영향。단인소시험화L9（34）정교시험결과표명,TGase적최가공예삼수수평조합위TGae적용량위0.10%,TGase적작용온도위35℃,작용시간위1.5 h。
In this paper,the transglutaminase（TGase） was used to improve the quality of surimi products.The effects of TGase on the elasticity and cohesiveness of surimi products were tested at different Tgase addition levels,reaction temperatures and time.Through the L9（34） orthogonal test,the experimental results showed that the quality of the surimi products was improved to a certain degree.The optimal parameters of TGase were 0.10% of quantity,35℃ of reaction temperature and 1.5 h of reaction time.