Abstract:

The effect of TG enzyme on the quality of silver carp fish balls was investigated. The change of TG enzyme addition, action temperature and time on the water capacity, texture properties, sensory quality, the color and luster of silver carp fish balls have been studied in the paper. TG enzyme addition can improve the water capacity, texture properties, sensory quality, except for the color and luster; with the increasing of action temperature, the quality of fish balls had a trend of rise first then fall quality; with the prolonging of action time, the quality of fish balls increased, and then became flat. TG enzyme can significantly improve the quality of silver carp fish balls.