Method for improving gelling performance of minced fish product by adding transglutaminase

Abstract

The invention discloses a method for improving gel property of minced fish product through adding glutamine aminotransferase which comprises, adding into minced fish processed from fresh fish as raw material complex addition agent consisting soybean protein, polyphosphates and glutamine aminotransferase, adding addition agent, then kneading the minced fish 10-20 minutes, the gel property of the obtained minced fish product is increased to 400-500g from the previous 200g before addition.

Description

technical field [0001] The invention discloses a method for improving the gel performance of surimi products by adding transglutaminase, and the invention relates to the application of transglutaminase in food industry. Background technique [0002] Transglutaminase (abbreviated as TG, abbreviated as MTG prepared by microbial method) is a kind of covalent bond that can catalyze the ε-amino group of lysine on the protein and the γ-glutamyl group of glutamic acid to form a covalent bond to cause the protein (or Polypeptides) polymerize between enzymes. Its mechanism of action is completely different from that of proteolytic enzymes. The protein after polymerization shows better functional properties than before polymerization, such as protein gelation, plasticity, water holding capacity, water solubility, stability, etc. will be improved. Therefore, the use of transglutaminase to improve protein and improve product quality has increasingly become a hot spot in the food indust...

AI Technical Summary

Problems solved by technology

Studies have found that if the raw fish is not fresh, the endogenous TG activity will decrease, which will lead to a decrease in the gel strength of the product, thereby affecting the quality of surimi products