摘要
本文通过观察质构特性和出油率的变化规律,研究了转谷氨酰胺酶在即食广式腊肠中的应用及其对产品品质的影响。结果表明:转谷氨酰胺酶在即食广式腊肠中添加条件以反应温度55℃、反应时间1.5 h、添加量0.4%的条件较优;在此条件下,得到的即食腊肠出油率为1.57%,较未添加酶的腊肠降低了56.08%;产品硬度、弹性、胶粘性、咀嚼性与传统腊肠相差不明显。因此,添加转谷氨酰胺酶能有效降低即食腊肠的出油率。
The variation of oil extraction rate and texture properties were observed,and the effect of transglutaminase on application of ready- to- eat cantonese sausage and its quality were studied in this paper. The results showed that the best condition of transglutaminase on ready- to- eat cantonese sausage were the reaction temperature of 55 ℃,reaction time of1.5 hours,and content of 0.4%.Under this condition,compared with those without adding enzyme,the oil extraction rate was1.57% which was decreased by 56.08%. And the hardness,spring,glueyness and chewiness were closed to the traditional sausage.Therefore,the addition of transglutaminase can effectively reduce the oil extraction rate of ready- to- eat cantonese sausage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第4期197-201,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371842)
广东省科技厅科技攻关项目(2013B020312008
2013B090600064)
关键词
即食广式腊肠
转谷氨酰胺酶
品质
出油率
ready-to-eat cantonese sausage
transglutaminase
quality
oil extraction rate
