酶解鸡肉蛋白对鸡肉肠品质的影响

The Effect of Adding Enzymatic Hydrolysis of Chicken Protein on the Texture of the Chicken Sausage

在鸡肉肠中添加不同水解时间下得到的功能鸡肉蛋白,采用TPA质构测试和感官实验,研究功能鸡肉蛋白对鸡肉肠质构(脆性、硬度、弹性、内聚性、胶黏性、咀嚼性和回弹力)和感官质量的影响。结果表明,添加不同功能鸡肉蛋白的鸡肉肠的硬度、弹性、内聚性、胶黏性、咀嚼性和回弹力等质构指标值的变化趋势基本一致,都是先增大,然后减小。水解3 h得到的鸡肉水解蛋白可以使鸡肉肠的各项质构指标达到最大。水解时间为2 h^4 h的功能鸡肉蛋白相对应的鸡肉肠的外观、气味、风味和质地等感官指标分值最大,感官质量最佳。

The different functional chicken protein which obtained under 2 h-4 h hydrolyzing were added into chicken sausage,and measure the texture of the chicken sausage by TPA methods.The results show that： the hardness,springiness,gummingness,chewingness,resilience,fracturahilitv or hrittleness,and cohesiveness of the chicken sausage have the same changing trend,which are to increase to the maximum,and then gradually decrease.The texture values of the chicken sausage which has the functional chicken protein under 3 h hydrolyzing.Besides we analysis the chicken sausage by sense.The results show that： the chicken sausage according to the functional chicken protein which is under 2 h-4 h hydrolyzing has the best sensory quality