谷氨酰胺转氨酶对鸡胸肉失水率影响的研究

Study on the Effects of Transglutaminase on the Cooked Loss of the Chick Meat

研究谷氨酰胺转氨酶(TG)对鸡胸肉失水率的作用。结果表明,加酶量为0.45%,保温温度为35℃和保温时间为0.5h时,鸡胸肉肉糜的失水率最低;分别添加不同量的大豆蛋白EGP,大豆蛋白HTP,大豆蛋白GsNa和变性淀粉Best对鸡胸肉失水率有影响,失水率最低的添加量分别为0.2%,10%,3%,8%;谷氨酰胺转氨酶的添加可以改变鸡胸肉的质构,从而提高其保水性,使其具有良好的风味和口感。

This article studied on the effects of TG on the rate of water-lossof the chick meat. The experiment showed that the loewset rate of water-loss, respectedly adding 0.25% TG, keeping the temperature of heat preservation at 35 ℃ and the time of heat preservation for 0.5 h. On the condition as above, adding different levels of soybean albumen （EGP） and soybean al- bumen （GsNa） the effect of TG on the mixed meat were studied. The results showed that the best usage was： soybean albumen （EGP） 0.2%, soybean albumen （HTP） 10%, soybean albumen （GsNa） 3%, modified starch 8%.