摘要
主要研究了以鲜猪肉分割过程中产生的碎精肉为原料,经腌制后添加转谷氨酰胺酶、酪蛋白进行重组的工艺。以转谷氨酰胺酶添加量、酪蛋白添加量和反应时间为影响因素,以坚实度和内聚性为指标进行重组工艺参数优化,结果表明,在原料肉中添加4g/kg TG和20g/kg酪蛋白,6℃条件下反应12h,重组肉的坚实度和内聚性分别为825g和0.334,研究结果为碎肉的重组和综合利用提供了理论依据。
The technology of restructured pork from leftover minced pork products, transglutaminase and casein protein was studied. The effects of transglutaminase content, casein protein content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized. The results showed that the optimum condition of reaction was.4g/kg transglutaminase,20g/kg casein protein, reaction time 12h. The firmness and cohesiveness of restructured pork were 825g and 0.334 respectively. The study would provide theory base to the practical comprehensive utilization of minced pork products left from production line in meat processing factories.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期77-79,共3页
Science and Technology of Food Industry
基金
河南省杰出人才创新基金项目(0521000600)
郑州轻工业学院博士科研启动基金项目(2005BSJJ14)
关键词
碎猪肉
重组
坚实度
内聚性
minced pork products
restructured
firmness
cohesiveness
