摘要
以卡拉库尔羊肉为原料,采用单因素试验研究了盐溶液、p H、加热温度和加热时间对卡拉库尔羊肉肌原纤维蛋白溶解性的影响。研究结果表明,卡拉库尔羊肉肌原纤维蛋白在Na Cl溶液中能较好的溶解;在p H 5.5时溶解性较差,偏离5.5时溶解性增加;在加热温度为60℃,加热时间3 0 min时肌原纤维蛋白溶解性能较好。卡拉库尔羊肉肌原纤维蛋白溶解性越大,加热时形成的凝胶保水性越好,口感越嫩。
With karakul sheep as raw materials, the effect of salt, heating temperature, heating time and pH value on the solubility of myofibrillar protein from karakul sheep were investigated by single factor test. The results showed that myofibrillar protein had the better solubility in NaCI solution. Myofibrillar protein had the poor solubility at pH 5.5, the solubility increased when the pH deviated from 5.5. When the heating temperature was 60 ℃, the heating time was 30 min, myofibrillar protein had good solubility. The bigger solubility of myofibfillar protein from karakul sheep, the better water holding capacity of myofibrillar protein gel and taste tender.
出处
《食品工业》
北大核心
2015年第5期133-135,共3页
The Food Industry
基金
塔里木大学校长基金硕士项目(TDZKSS201205)
