Huang Li, Shi Linfan, Ren Zhongyan, Hao Gengxin, Weng Wuyin
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
Food Chem X. 2022 Mar 4;14:100277. doi: 10.1016/j.fochx.2022.100277. eCollection 2022 Jun 30.
This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0-2.0% TGase at 10 °C for 48 h. The hardness, moisture content and immobilized water ratio of fish salted with 1.0% TGase were 629.94 g, 59.14%, and 95.34% respectively, which decreased with increasing or decreasing TGase concentration. The scanning electron microscopy image showed that a compact structure on the meat surface of fish salted containing 1.0% TGase. A similar microstructure was found in the internal meat of fish salted with 0.5% TGase. The hardness of fish salted with 0.5% TGase after roasting was 1135.97 g, which was higher than that of fish salted without TGase. In conclusion, high-quality salted large yellow croaker can be obtained by adding TGase in curing solution.
本研究考察了在腌制液中添加转谷氨酰胺酶（TGase）对咸鱼理化性质的影响。将大黄鱼在含有0 - 2.0% TGase的腌制液中于10℃腌制48小时。用1.0% TGase腌制的鱼的硬度、水分含量和固定水比例分别为629.94克、59.14%和95.34%，随着TGase浓度的增加或降低而降低。扫描电子显微镜图像显示，含有1.0% TGase的腌制鱼的肉表面结构致密。在用0.5% TGase腌制的鱼的内部肉中也发现了类似的微观结构。用0.5% TGase腌制的鱼烤制后的硬度为1135.97克，高于未添加TGase腌制的鱼。总之，在腌制液中添加TGase可以获得高质量的腌制大黄鱼。
