高效谷氨酰胺转胺酶在火腿肠加工中的应用研究

Application of high activity transglutaminase in sausage products

在火腿肠加工中添加一定量的微生物谷氨酰胺转胺酶,采用质构仪分析测定其组织凝胶破断强度。实验结果表明,将庞博牌TG酶加入火腿肠中,55℃下酶作用55min,再经过蒸煮等工艺,火腿肠的破断强度比对照组显著提高,产品的粘弹性得到了显著改善。同时在工艺不变的情况下,减少火腿肠中肉的添加量,增加淀粉的比例,当加入量增加3%时,与原配方相比,产品的质地和感官指标不变,成本降低。

The microbial transglutaminase(TG) was used to prepare sausage products according to the total protein contents in sausage raw materials,and the changes of the gel strength of sausage products were measured with a texture analyzer to investigate the processing conditions and the effects of the enzymatic catalysis on the functional improvement of sausage texture.The results showed that after an enzymatic reaction at 55℃ for 50 min followed an operation evaporation,the texture strength of sausage products treated by the enzyme had been increased higher compared to that of the control,and that the elasticity of the products was improved significantly.Furthermore,with this operating technology,both the texture and the sensory characteristics of sausage products treated by TG with an reducing proportion of mrat and increasing that of starch from the original 1% to 3%,did mot showed any noticeable differences in comparison to those of the control.This research indicated that TG enzymatic treatment was effective for sausage production and could beneficially reduce the cost of sausage products prepared.