摘要
为了获得高品质的肉丸制品,以添加大豆组织蛋白的肉丸为研究对象,采用转谷氨酰胺酶对其进行酶解改性。通过单因素试验和响应面优化试验,研究不同酶解条件对大豆组织蛋白肉丸品质的影响。结果表明:三因素对肉丸品质的影响主次顺序依次为酶添加量>反应温度>反应时间,最佳工艺条件为酶添加量0.3%、反应温度53℃、反应时间122min,在此条件下,产品的感官评分为22.5,比未改性产品的感官评分提高了0.8。综上所述,转谷氨酰胺酶能显著改善大豆组织蛋白肉丸的品质,具有较高的开发利用价值。
Meatballs with the addition of textured soy protein were enzymatically modified with transglutaminase for the purpose of quality improvement. One-factor-at-a-time method and response surface analysis were used to investigate the effects of various hydrolysis conditions on the quality of meatballs. Enzyme dose was found to be the most important hydrolysis conditions followed by temperature and time. The optimum hydrolysis conditions were determined to be hydrolysis at 53 ~C for 122 min with an enzyme dose of 0.3%. The sensory score of the resulting modified meatballs was 22.5, which was increased by 0.8 compared with the control without modification. To sum up, transglutaminase is a useful tool to effectively improve the quality of textured soy protein meatballs and thus deserves development and application.
出处
《肉类研究》
2013年第4期5-9,共5页
Meat Research
基金
"十二五"国家科技支撑计划项目(2012BAD34B04-1)
