Abstract：To improve the gel properties of freezing eel surimi, and increase its economic value, this anticle reserched the form of freezed eel surimi through mensuring the change of protein in the freezing eel producing by SDS-PAGE. The results indicate that Transglutaminase is important in the gelation process of the freezed eel surimi, and different concentration of Transglutaminase can en- hance the breaking force, sunken depth, and gel strength, but without obvious effect on color and whiteness. In condition of the optimal Transglutaminase concentration at 0.5%, the gel intension of freeze eel surimi was 550.4 g·cm, above 3 times of the comparative sample. Electron microscope analyse indicate that the addition of TGase can cause freezed eel surimi forming dense and uniform gel network structure.
谢超；陶莉. 转谷氨酰胺酶对鳗鱼冷冻鱼糜凝胶性能的影响[J]. 肉类研究, 2008, 22(10): 19-22.
XIE Chao;TAO Li. The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi. Meat Research, 2008, 22(10): 19-22.
2008, Vol. 22 
