摘要
研究谷氨酰胺转胺酶和脂肪酶的复合使用在低温腌制过程中对中式香肠食用品质和质构特性的影响。通过对中式香肠的质构特性、加压损失、颜色的测定,发现谷氨酰胺转胺酶的加入能够提高中式香肠的胶黏强度,并且在一定的条件下还能降低加压损失,提高保水性,而脂肪酶的加入能改善中式香肠的硬度和咀嚼性等特性。当谷氨酰胺转胺酶用量为0.2%,脂肪酶为0.75%时,能显著提高中式香肠制品的硬度、凝聚性、胶凝强度和咀嚼性等质构特性,产品的感官品质比对照组更令人满意。
The effects of transglutamnase （TG） and lipase on texture and sensory characteristics of Chinese sausage made by low-temperature curing were investigated. Texture profile, pressure loss, and colour were measured. The results showed that TG addition resulted in an increase in the adhesiveness and water holding capacity of Chinese sausages and a reduction in pressure loss under certain conditions. When lipase was added, the hardness and chewiness of sausages were improved. When both TG （0.2%） and lipase （0.75%） were added, the hardness, springiness, cohesiveness, gumminess and chewiness of Chinese sausage were all significantly better, and the sensory quality of the product was more satisfactory compared with that of control group.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第5期43-47,共5页
Food Science
基金
国家现代农业(生猪)产业技术体系建设专项(CARS-36-11)
脂肪酶和转谷氨酰胺酶在肉制品中应用研究与示范项目(2012320001010395)
国家大学生创新实验计划项目(121030755)
