无磷酸盐贡丸品质改良剂

Development of non-phosphate improver for pork meatball

旨在研究一种无磷酸盐贡丸品质改良剂。实验中采用蒸煮损失,质构仪分析及感官评定作为测定指标,探究微生物谷氨酰胺转胺酶(MTG)、卡拉胶、柠檬酸钠三因素对贡丸品质的影响。实验结果表明,MTG可显著提高贡丸的硬度、咀嚼性及弹性,但是增加了蒸煮损失;卡拉胶则可显著降低贡丸的蒸煮损失;柠檬酸钠对弹性、内聚性影响不明显,但是降低了硬度及咀嚼性。通过正交实验测定MTG、柠檬酸钠、卡拉胶在贡丸中的最佳用量分别为0·1%、1%和0·4%(w/w),可替代磷酸盐在贡丸中的使用,改善贡丸品质。

Non-phosphate improver for pork meatball was studied.Cooking loss,textural properties,and sensory evaluation were measured to evaluate the effect of the MTG,κ-carrageenan and sodium citrate on pork meatball quality.MTG improved the hardness,chewiness,springiness of pork meatball,but also increased cooking loss.κ-carrageenan favourably affected hydration properties,and decreased cooking loss.Addition of sodium citrate decreased the hardness and chewiness of pork meatball,and had no significant influence on the springiness and cohesiveness.Orthogonal experiment results showed optimal content of MTG,sodium citrate and κ-carrageenan were 0.1%,1%,0.4%（w/w）,respectively.The formula can replace phosphate to improve the quality of meatball