Effect of TGase on Quality of Low-Salt Fish Sausages Based on Principal Component Analysis
To study the effects of replacing some amount of salt with potassium chloride and transglutaminase(TGase)on the quality of low-salt Pangasius bocourti sausages,in this test,on the basis of 100 g fish and 5 g salt,potassium chloride is used to replace 50％,40％,30％,20％,0％of salt addition amount(mass fraction),and at each replacement amount,0％,0.4％,0.6％,0.8％TGase is added to investigate the effect on the quality of low-salt Pangasius bocourti sausages.The results show that under the test conditions,a certain amount of potassium chloride as a substitute for salt and TGase has significant effects on improving the yield,color difference and texture of fish sausages.When the amount of potassium chloride replacing salt is 0％～50％,and the TGase addition amount in each group is 0％～8％,the water content firstly decreases and then increases.When the amount of potassium chloride replacing salt is 30％,40％,50％,adding 0.4％～0.8％TGase can also improve the hardness,elasticity,chewiness and other indexes significantly(P＜0.05).When the replacement amount of potassium chloride is 30％and the addition amount of TGase is 0.4％,the hardness of the fish sausages increases by 2.14 times,the chewiness increases by 3.54 times,and the viscosity increases by 2.16 times that of the blank group,which are better than those of the other replacement groups.Based on the results of principal component analysis of low-salt fish sausages,the comprehensive evaluation model of the addition of TGase on the quality of low-salt fish sausages is obtained,which has provided reference data for surimi products and aquatic industry.
low-salt fish sausagesTGasecomprehensive evaluationreplacing salt with potassium chloride
万方数据
维普
