摘要
研究转谷氨酰胺酶对牛肉丸质构特性的影响,并测定制品的弹性、凝胶强度和咀嚼性。结果表明:反应温度55℃、谷氨酰胺转氨酶添加量0.75%、反应时间0.5h时,得到的制品质构效果最佳。
The effect of transglutaminase （TGase） on the texture properties of beef balls was investigated. The springiness, gelstrength and chewiness of products were measured. The results showed that beef-ball with the best texture properties： the reaction temperature 55℃, the dosage of TGase 0. 75%, reaction time 0.5h.
出处
《食品与机械》
CSCD
北大核心
2014年第1期29-33,共5页
Food and Machinery
关键词
转谷氨酰胺酶
牛肉丸
质构特性
transglutaminase
beef ball
texture properties
