摘要
以猪肉为原料 ,根据中心复合旋转试验设计原理 ,采用响应曲面法研究转谷氨酰胺酶及非肉蛋白对肉制品质构性能的影响。 0 ,1 5 ,5 ,8 5 ,10 g·kg-1的转谷氨酰胺酶分别与 0 ,5 ,2 0 ,35 ,4 0 g·kg-1大豆分离蛋白、酪蛋白、乳清浓缩蛋白、卵清蛋白组成 4个试验组 ,室温催化反应 2h ,经 85℃ 30min蒸煮处理后冷却至 4℃ ,进行质构和蒸煮损失测定。结果显示 ,转谷氨酰胺酶可催化非肉蛋白和肉蛋白质之间的反应 ,可使终产品硬度提高 30 0～ 4 0 0g ,弹性提高0 15～ 0 3,凝聚性提高 0 15～ 0 2。此外还可降低产品的蒸煮损失 7 5 %～ 10 %。而不同的试验组中 ,酪蛋白处理组降低蒸煮损失能力较强 ,大豆分离蛋白组在改善弹性和凝聚性上作用较强 。
Four groups and thirty six treatments were designed to test the effects of transglutaminase(TG)and non meat proteins(NMP)on the texture characteristics and cooking loss of minced pork products.Soybean protein isolate(SPI), casein,whey protein concentrate(WPC)and egg white protein were used as NMP.Each group consisted of one NMP and 5 levels of TG from 0 to 10 g·kg -1 ,while NMP content varied from 0 to 40 g·kg -1 .The samples were kept at ambient temperature for 2 h, cooked at 85 ℃ for 30 min and then cooled down to 4 ℃ for storage.After cooling,the texture profile analysis(TPA)and the cooking loss were determined.The results showed that reaction between NMP and meat proteins catalysed by TG could improve the hardness by 300400 g,springness by 0 150 3,cohesiveness by 0 150 2,and decrease cooking loss by 7 5%10%.Among them,SPI+TG had the biggest effects on improving the springness and cohesiveness,egg white protein+TG the hardness and casein+TG the cooking loss.In conclusion,the addition of TG and NMP could improve the texture property.For certain property of meat texture,various combination of TG and NMP had different effects.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2003年第2期88-92,共5页
Journal of Nanjing Agricultural University
基金
江苏省十五攻关项目 (BE2 0 0 14 0 0 )
