Abstract
［Objective］ To deal with the gel quality degradation caused by improper temporary storage conditions during the industrial production of fish cake.［Methods］ Frozen surimi is used as the raw material to produce fish cake.The effects of microbial transglutaminase (MTGase ) addition amount,temporary storage temperature,and time on mechanical properties,appearance chroma,water retention properties,and sensory quality of fish cake are studied.The process parameters are optimized by a response surface test.［Results］］ MTGase addition amount,temporary storage temperature,and temporary storage time have significant effects on texture profile analysis (TPA ) parameters,puncture characteristics,chroma,water retention properties,and sensory scores of fish cake (P<0.05).The optimal process parameters are as follows:an MTGase addition amount of 0.35 U/g surimi,a temporary storage temperature of 19.2 ℃,and a temporary storage time of 55.4 min.Under these conditions,the gel strength and sensory score of the fish cake are the highest,which are 24.15 N·mm and 37.38,respectively.［Conclusion］ During the industrial production of fish cake,MTGase is suitable to add at the amount of 0.35 U/g surimi.The temporary storage conditions of mixed fish surimi should be selected at a lower temporary storage temperature (not higher than 19.2 ℃),and the temporary storage time should not exceed 55.4 min.
Publication Date
7-3-2025
First Page
121
Last Page
128
DOI
10.13652/j.spjx.1003.5788.2024.81226
Recommended Citation
Hanpu, GAO; Zhaoxin, SU; Ting, LIU; and Shanbai, XIONG
(2025)
"Effects of transglutaminase addition amount and temporary storage conditions on the quality of traditional fish cake,"
Food and Machinery: Vol. 41:
Iss.
6, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2024.81226
Available at:
https://www.ifoodmm.cn/journal/vol41/iss6/17
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