1.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, College of Food Science and Technology, Hainan University, Haikou 570228, China; 2.Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
Abstract：Restructured tilapia meat was developed from tilapia meat scraps. By using response surface methodology (RSM), the optimal processing parameters were determined as follows: sodium chloride 0.52%, transglutaminase (TG) 0.95 U/100 g, and calcium chloride 0.39%. TG, calcium chloride and sodium chloride affected the hardness of restructured tilapia meat, ranked in decreasing order of their importance.
2021, Vol. 35 
