咸味肽(鸟胺牛磺酸)添加量对低钠肉糜热凝胶特性的影响

Effect of Orn-Taurine as a Salty Peptide on Textural Properties of Heat-Induced Minced Chicken Gels at Low Ionic Strength

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.