摘要
研究了大豆分离蛋白的谷氨酰胺转移酶(MTG)改性与水解处理及其添加量对猪肉火腿肠品质的影响。分别对火腿肠保水性、质构指标、色泽及感官品质进行测定。结果表明:添加不同处理蛋白,产品的保水性均有显著的提高(P<0.05),且随着蛋白添加量的增大而增大。在相同添加量下,添加大豆水解蛋白的火腿肠的保水性最高;添加MTG改性蛋白的产品的质构特性最好,大豆水解蛋白可以改善火腿肠的硬度,蛋白的添加使产品的L值增大,a值、b值降低;感官评定结果显示,3种蛋白均能改善火腿肠品质,其中MTG改性蛋白最明显。因此,MTG改性蛋白及大豆水解蛋白在改善火腿肠品质方面均有各自的优势,考虑成本问题,可以与大豆分离蛋白复配应用到实际生产中,利用大豆水解蛋白良好的生理生化特性开发营养型的火腿肠是可行的。
The effect of different processing methods and addiction levels of soybean protein on the quality characteristics of pork sausages were investigated. Soybean protein isolates（SPI）, microbial transglutaminase modified proteins（MTG-protein） and soybean hydrolytic proteins were added. The water holding-capacity（WHC）, texture profile analysis（TPA）, color and sensory characteristics were measured. The results showed that all these proteins can significantly increase water-holding capacity of the productions which increases with the volume of addition. The sausages with soybean hydrolytic protein had the highest WHC, the textural characteristics of sausages with MTG-protein were better than others. The sausages with these three proteins had a higher color L＊ value, lower a＊ and b＊ value. The sensory showed that the sausages with proteins had higher sensory scores, especially with MTG-protein. Therefore, both MTG-protein and hydrolytic protein could improve the quality of pork sausage. They could be used with SPI in the actual production to reduce the cost. It is feasible to develop nutritional sausage with soybean hydrolytic proteins.
出处
《食品科技》
CAS
北大核心
2015年第2期139-144,共6页
Food Science and Technology
基金
沈阳市科技创新专项资金项目(F13136300)
