谷氨酰胺转胺酶在模拟腌肉制品中的应用研究

Research on application of transglutaminase in cured meat system

主要研究了谷氨酰胺转胺酶应用于模拟腌肉制品中,通过对腌制时间和加热时间两个变化因素研究对其质构性能和本底肉色的影响。结果表明,谷氨酰胺转氨酶应用于模拟腌肉制品中,可以明显改善质构特性。随着TG添加量的不断增加(0、0.3%、0.6%、0.9%),模拟腌肉制品口感硬度逐渐提高。腌制时间的延长,硬度、咀嚼度增加趋势明显(p<0.05)。腌制时间的延长对其感官评价和a*值的影响显著。经加热后,所有TG添加量不同的模拟腌肉制品红度值相差不多。加热时间处理不同对模拟腌肉制品的硬度、弹性、黏聚性、咀嚼性和回复性的变化有一定影响。除了弹性外,所有组别的硬度、咀嚼度、黏聚性和回复性都是呈先升高后降低的趋势。空白与TG添加量0.3%的a*值始终明显高于TG添加量0.6%和0.9%的组别(p<0.05)。本次实验可以得出模拟腌肉制品在腌制时间为24h,加热时间控制在1h的产品质构性能和感官评价最佳。

This paper studied the usage in the simulation of cured meat processing.Two influence factors of curing time and heating time were used in the study of the texture and the color.The result showed that Glutamine transaminase greatly improved the quality and texture characteristics.With the increasing amount of TG （0,0.3％,0.6％,0.9％）,simulated cured meat＇ s taste and hardness gradually increased.With the extension of,the hardness and chewiness was obviously increased （p ＜ 0.05）.The extension of curing time significantly affected the sensory evaluation and the impact of a ＊ value.After heating,the red value had almost no change with TG content.However,the heating had influence on hardness,elasticity,adhesiveness,chewiness and resilience of simulated cured meat.Besides elastic,all other indexes such as hardness,chewiness,adhesiveness and resilience were first rising and then fallen down.The a ＊ value of blank and 0.3％ TG samples were all higher than TG content of 0.6％ and 0.9％ （p ＜ 0.05）.The conclusion is that the best condition of cured meat is salted for 24 hours and heated for 1 hour.