摘要
为提高低值碎牛肉的利用率,改善其重组特性,将碎牛肉制成牛肉肠,分别采用超高压、转谷氨酰胺酶、先超高压后酶、先酶后超高压、超高压和酶同时处理5种方式处理,再对牛肉肠蒸煮损失率、非压出水分、保水性、质构特性和微观结构进行对比分析。结果表明:超高压、先酶后超高压、超高压和酶同时处理3种方式可以显著提高牛肉肠的保水性,改善其质构特性(P<0.05),其中,经超高压处理后的样品保水性能最佳,超高压和酶同时处理后样品的硬度、黏结性、咀嚼性和微观结构最佳;单独酶处理、先超高压后酶处理不能有效改善牛肉肠的保水性,对牛肉肠的硬度、咀嚼性影响也不显著(P>0.05),但可以显著性提高牛肉肠的弹性和黏结性(P<0.05)。
In order to make full use of low-value minced beef, the effects on the beef sausage were investigated including high pressure treatment, transglutaminase treatment, high pressure followed by transglutaminase treatment, transglutaminase followed by high pressure treatment and sim- ultaneous high pressure and transglutaminase treatment. The major inde- xes were analyzed for cooking loss, non-expressible water, water-holding capacity, texture properties and microstructure. It was found that three of these methods （high pressure treatment, transglutaminase followed by high pressure treatment, simultaneous high pressure and transglutaminase treatment） could improved water retention and texture properties signifi- cantly （P〈0.05）. Among of them, the best water retention was ob- tained after high pressure treatment, and the best hardness, chewiness, cohesiveness and microstructure were obtained after simultaneous pressure and transglutaminase treatment. Neither microbial treatment a lone and high pressure followed by transglutaminase treatment could improve the water retention, meanwhile, the effects on the hardness and chewiness were not significant （P〉0.05）, but both of them improved the springiness and cohesiveness of beef sausage significantly （P〈0.05）.
出处
《食品与机械》
CSCD
北大核心
2014年第2期184-187,共4页
Food and Machinery
基金
农业部公益性行业科研专项(编号:201303083)
河南省高校科技创新团队支持计划(编号:13IRTSTHN006)
关键词
碎牛肉
超高压
转谷氨酰胺酶
保水性
质构特性
微观结构
minced beef
high pressure
transglutaminase
water- holding capacity
texture properties
microstructure
