摘要
以鹅肉肉糜为研究对象,用鹅肉肉糜凝胶的硬度、弹性、内聚性和回复性等质构特性作为指标,在单因素试验基础上,设计四因素三水平正交试验,研究了谷氨酰胺转氨酶的添加量、作用温度、作用时间和作用pH对鹅肉肉糜凝胶质构特性(硬度、弹性、内聚性和回复性)的影响。正交试验结果表明,TG对鹅肉肉糜凝胶的品质有显著的改善作用,最适当作用条件为:酶添加量2.00U/g,作用温度50℃,作用时间2h,作用pH为8。
Goose emulsion as the research object, the textural properties （hardness, springiness, cohesiveness and resilience） of goose emulsion gel as measure indicators, the orthogonal test with four factors and three levels was designed based on single factor investigations. The effect of adding quantity, handling time, handling temperature and pH on the textural properties （hardness, springiness, cohesiveness and resilience） was researched. The result showed that TG can improve the quality of goose emulsion gel distinctly. The appropriate adding condition of TG confirmed by orthogonal test was that TG adding quantity 1.97 U/g, handling temperature 50℃, handling time 2 h, and pH 8.
出处
《食品工业》
北大核心
2013年第11期66-70,共5页
The Food Industry
关键词
鹅肉肉糜
谷氨酰胺转氨酶
硬度
弹性
内聚性
回复性
goose emulsion
transglutarninase
hardness
springiness
cohesiveness
resilience
