鸡肉盐溶蛋白质热诱导凝胶质构的研究

THE RESEARCH OF HEAT-INDUCED GELATION OF SALT SOLUBLE PROTEIN OF CHICKEN MUSCLE

采用L9(34)正交试验法研究磷酸盐和氯化钙复合作用对鸡胸和鸡腿肉热诱导凝胶的硬度和弹性的影响。结果表明,鸡胸肉和鸡腿肉热诱导凝胶的硬度有极显著差异(p<0.01),二者凝胶的弹性无显著差异(p>0.05)。就鸡胸肉而言,氯化钙、三聚磷酸盐和焦磷酸盐对其硬度均有极显著影响(p<0.01),三聚磷酸盐和焦磷酸盐对其凝胶的弹性有显著影响(p<0.05);而对于腿肉来讲,焦磷酸盐对其硬度有极显著影响(p<0.01),氯化钙和三种磷酸盐对凝胶的弹性均有显著影响(p<0.05)。

Textural properties of salt-soluble protein and the factors affecting functional characteristics of heat-induced gelation of CB and CT were studies by orthogonal design test L9（3^4） in this experiment with fresh chicken breast and chicken thigh.The main results were as follows：hardness of heat-induced gelation of CB and CT has a significance difference（p〈0.01）,their spring has not significance difference （p〉0.05）.In regard to CB, CaCl2,STP and SP have significance effects on hardness of heat-induced gelation（p〈0.01）. STP and SP have effects on spring of heat-induced gelation （p〈0.05）; BT speak for the CB,SP has a significance effects on hardness of heat-induced gelation（p〈0.01）. CaC12,STP,SP and HTM have effects on spring of heat-induced gelation.（p〈0.05）