摘要
在不同压力水平(0～500 MPa)和保压时间(0～25 min)条件下对含0.35%谷氨酰胺转胺酶(TG)的鸡肉糜的弹性、色泽、失水率进行了研究。结果表明:不同的压力水平或保压时间对含TG的鸡肉糜相关特性的影响差异性较大,但在一定的压力水平(200～400 MPa)和保压时间(10～20 min)条件下,结合TG处理,能够使鸡肉糜的相关特性得到改善;对含TG的鸡肉糜在500 MPa,20 min条件下处理弹性最高;单独的压力水平或保压时间结合TG处理对鸡肉糜色泽和失水率的影响无明显的规律性,但压力水平结合TG对其色泽和失水率的影响明显大于保压时间;鸡肉糜相关特性还受温度与TG作用时间的影响。
The effects of varying pressure（0~500 MPa） and different pressure-holding time（0~25 min） on springiness,color,rate of water-loss of the minced chicken containing transglutaminase（0.35%） were investigated.The result showed that： a great difference on the minced chicken under conditions of varying pressure or dwell time,but within a certain pressure level（200~400 MPa） and dwell time（10~20 min） combined with transglutaminase can effectively improve the quality of the minced chicken;At 500 MPa,20 min,the minced chicken containing transglutaminase obtained the highest flexibility;A single pressure level or dwell time can not cause the significant changes of the color and the rate of water-loss of the minced chicken,but the impact of pressure on meat＇s characteristics is much greater than the pressure-holding time＇s;The quality of the minced chicken is also affected by the temperature and the enzyme reaction time.
出处
《食品工业》
北大核心
2012年第7期15-18,共4页
The Food Industry
基金
河南省教育厅科技创新人才支持计划项目(编号:2009HASTIT029)
关键词
高压
TG
鸡肉糜
弹性
色泽
失水率
high pressure
transglutaminase
minced chicken
springiness
color
rate of water-loss
