摘要
研究咸味肽(鸟胺牛磺酸)添加量对低钠肉糜热凝胶特性的影响。采用单因素试验研究pH值(6.0~7.2)对50%咸味肽替代后的肉糜热凝胶质构特性和保水性能的影响。在单因素试验的基础上,利用完全随机排列试验,研究咸味肽替代比例(30%、40%、50%)和pH值(6.0、6.5、7.0)对肉糜热凝胶质构特性和保水性能的影响。结果表明:在2.5%的离子强度和50%咸味肽替代比例下,pH值的变化(6.0~7.2)对肉糜热凝胶的质构有显著影响,对保水性影响不显著。咸味肽使用会对肉糜的质构及保水性质产生不利的影响,但调节pH值至偏中性条件在一定程度上可降低咸味肽的不利作用。
The effect of orn-taurine as a partial substitute for salt on textural properties of heat-induced minced chicken gels at low ionic strength was explored in this study. One-factor-at-a-time experiments were carried out to investigate the effect of pH on texture properties and water-holding capacity of heat-induced minced chicken gels with 50% orn-taurine substitution. Further, a completely randomized design was used to examine the effects of different levels (30%, 40% and 50%) of orn-taurine substitution and different pH levels (6.0, 6.5 and 7.0) on texture properties and water-holding capacity of heat-induced minced chicken gels. It was found that different pH levels (6.0 -- 7.2) had a significant effect on texture properties of heat-induced minced chicken gels at 2.5% ionic strength and 50% substitution level, but had no significant effect on water-holding capacity. In conclusion, partial substitution of salt with orn-taurine has adverse effects on texture properties and water-holding capacity of heat-induced minced chicken gels, which can be attenuated by pH adjustment to a near neutral level.
出处
《肉类研究》
2012年第5期17-21,共5页
Meat Research
基金
南京农业大学青年科技创新基金项目(KJ2010019)
国家自然科学基金项目(31171707)
江苏省农业三新工程项目(SX(2011)146)
关键词
咸味肽
pH值
低食盐含量
肉糜
质构特性
salty peptides
pH
low NaCl addition
minced chicken
textural characteristics