查詢結果分析
相關文獻
- Simultaneous Application of Hydrostatic Pressure and Microbial Transglutaminase as Pretreatment to Improve the Physicochemical Properties of Heat-induced Gels from Tilapia Surimi Paste
- 功能性代糖的使用對高壓下高甲氧基果膠凝膠作用的影響
- 利用反應曲面法探討功能性代糖的組合對高壓下高甲氧基果膠凝膠作用的影響
- 微生物轉麩胺酸醯胺基酶之生產條件及對大豆蛋白成膠之影響
- Crosslinking of Mackerel Muscle Proteins by Microbial Transglutaminase
- 高壓技術於肉品之應用
- 高靜水壓萃取技術之應用
- 不同壓力及時間前處理對柚花薰香綠茶品質之影響
頁籤選單縮合
題 名 | Simultaneous Application of Hydrostatic Pressure and Microbial Transglutaminase as Pretreatment to Improve the Physicochemical Properties of Heat-induced Gels from Tilapia Surimi Paste=同時利用高靜水壓和MTGase前處理進行吳郭魚漿物化性質之改善 |
---|---|
作 者 | 謝昌衛; 賴政宏; 謝弘均; 柯文慶; | 書刊名 | Journal of Food and Drug Analysis |
卷 期 | 17:2 2009.04[民98.04] |
頁 次 | 頁100-106+148 |
分類號 | 439.72 |
關鍵詞 | 凝膠性質; 高靜水壓; 微生物轉麩胺酸醯胺基酶; 吳郭魚漿; Gelation properties; Hydrostatic pressure; Microbial transglutaminase; Tilapia surimi; |
語 文 | 英文(English) |
中文摘要 | 本研究以吳郭魚漿為原料,探討高靜水壓(HPP)及同時添加微生物轉麩胺酸醯胺基酶(MTGase)進行類似低溫凝膠(setting)之預處理後,將樣品置入90° C 水浴加熱20 分鐘所產生熱誘導凝膠理化性質的變化。相較於其他處理條件,添加MTGase 並以300 MPa 壓力的預處理下,可獲得較好的破斷應力和破斷應變;而在相同的處理條件下,有添加MTGase 處理樣 品膠體強度是未添加MTGase 的3.5 倍。實驗中結合MTGase 和HPP 也可以改善魚漿的保水力,由原本63.12%(0.1 MPa)隨著壓力的提升可提高至89.34%(300 MPa)。在不同壓力處理條件下有添加MTGase 可以降低蛋白質的溶解度。因此同時以MTGase 和HPP 作為魚漿加工預處理可以提升其品質特性,作為水產品加工業者參考。 |
英文摘要 | Tilapia pastes were subjected to pretreatment using a combination of hydrostatic pressure processing (HPP) (0.1 to 300 MPa/25°C/60 min) and simultaneous addition of microbial transglutaminase (MTGase) (0.044 unit/g of paste), which was followed by cooking at 90°C for 20 min, to investigate the changes in the physicochemical properties of heat-induced gels. The pretreatment with MTGase at 300 MPa produced a gel having the strongest breaking force and strain compared with all the other treatments in the study; the gel strength was 3.5 times higher than that of the gel obtained by the 300 MPa treatment without adding MTGase. The combined use of MTGase and HPP for pretreatment could also improve the water-holding capacity of the gel, the value of which ranged from 63.12 to 89.34%. Adding MTGase also could decrease protein solubility under different pressure treatments. Thus, pretreatment of the sample is a better way to improve the gel-forming ability of tilapia surimi. |
本系統中英文摘要資訊取自各篇刊載內容。