重組海鱸魚牛排加工工藝及其品質(zhì)研究

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中圖分類號(hào)：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0062-07

DOI：10.3969/j.issn.1000-9973.2025.05.009

Research on Processing Technology and Quality of Sea Bass Steak by Recombination

CHEN Long-jiao12，WU Chen-xin1'2，LAN Jiao-jiao12，LIANG Peng1，2.3*， ZHANG Jian-xian4 （1.College of Food Science，F(xiàn)ujian Agriculture and Forestry University，F(xiàn)uzhou 35Oo02，China;

2. Min-Tai Characteristic Marine Food Processing and Nutritional Health Engineering Research Center，Ministry of Education，F(xiàn)uzhou 35oo02，China；3.Marine Food Research and Development Center，F(xiàn)uzhou Institute of Oceanography，F(xiàn)uzhou 35Oo02，China;

4.Fujian Joycaller Food Co.，Ltd.，F(xiàn)uzhou 350ol6，China）

Abstract： With sea bass and beef as the main raw materials，the steak processing technology is improved through glutamine transaminase（TG enzyme） recombination technology.With texture，color and sensory score as the evaluation indexes，based on single factor test，orthogonal test is used to optimize the processing technology，and the effects of chopping time，rolling time and condensation time on the quality of sea bass steak by recombination are discussed. The results show that the optimal chopping time for sea bass steak by recombination is 90s ，rolling time is 1.5h ，and condensation time is 16h Under these technology conditions， the average gel strength of sea bass steak by recombination reaches 4326.01g?mm ，and the average sensory score reaches 87.1 points. The research results can provide theoretical basis and technical support for simulating the actual production of steak.

Key words：steak by recombination；sea bass；chopping；roling；glutamine transaminase（TG enzyme）; processing technology

重組牛排是一種使用植物蛋白或其他來源的蛋白質(zhì)來模擬傳統(tǒng)牛排口感和營養(yǎng)價(jià)值的食品[1]。（剩余8642字）