粘结剂使用条件对重组牛肉品质的影响

Effect of Binding Conditions on Quality of Restructured Beef

为了改善重组牛肉的品质特征,本实验采用转谷氨酰胺酶(TG)和酪蛋白酸钠(SC)组成的粘结剂对重组牛肉进行品质改性,研究粘结剂的最佳反应条件。通过采用单因素试验方法,研究粘结剂反应时间(1、2、3、4、5、6 h)、反应温度(1、4、7、1 0℃)、反应压强(2、3、4、5、6 N/m2)对重组牛肉粘结强度和剪切力的影响,比较不同反应时间、反应温度及反应压强条件下重组牛肉的品质差异。结果表明:通过对加工过程中粘结剂反应时间、反应温度和反应压强3个条件的研究,重组牛肉的解冻损失、蒸煮损失、硬度、弹性、咀嚼性等物理性质存在显著差异,实验得出的最佳反应条件为:反应时间3h,反应温度4℃,反应压强4N/m2。

Restructured beef is made from smaller pieces of beef fused together by a binding agent.In order to improve the quality of restructured beef,a mixture of transglutaminase（TG） and sodium caseinate（SC） at a ratio of 1：4（m/m） was used to bind beef pieces.The effects of time（1,2,3,4,5 or 6 h）,temperature（1,4,7 or 10 ℃） and pressure（2,3,4,5 or 6 N/m2） on physical properties of restructured beef were studied by one-factor-at-a-time method.The results showed that the optimal time,temperature and pressure were 3 h,4 ℃ and 4 N/m2,respectively.Under these conditions,the binding strength of restructured beef was reinforced,the thawing loss and cooking loss were decreased,and the texture and color were improved.