谷氨酰胺转氨酶添加量对肉燕品质的影响

Effect of different transglutaminase addition on Luoyang Rouyan(pork and chicken paste) quality

洛阳肉燕具有鲜嫩、爽滑、香脆的特点,为广大消费者所喜爱。为了探究不同比例谷氨酰胺转氨酶的添加对肉燕嫩度、保水性等品质的影响,分别在洛阳肉燕中添加0%、0.25%、0.5%、0.75%的谷氨酰胺转氨酶后,分析其蒸煮出品率、色差、剪切值和感官评定以及对成品进行冷冻储存1、2、3周后的色差、剪切值等的差异。结果表明:未冷冻时,随着谷氨酰胺转氨酶添加量的增加,蒸煮后的肉燕得率和硬度都有显著提高,L*值和a*值随之增加、b*值降低;在冷冻过后,肉燕的剪切力在冷冻初期呈上升趋势,但随着冷冻时间的增加,剪切力逐渐下降,而L*值随着冷冻时间的增加逐渐增大,a*值和b*值也有明显变化。综上所述,适量添加谷氨酰胺转氨酶能够改变蛋白质构象,提高肉燕的保水性。但要尽量减少肉燕的冷冻时间和解融次数,以保证肉燕具有良好的品质。

Luoyang Rouyan（like meat paste, the traditional cuisine made from pork and chicken of Luoyang, Henan province） has the characteristics of fresh and crisp, which is loved by consumers. In order to explore the effects of the addition of transglutaminase on the quality of meat tender and water retention, 0%, 0.25%, 0.5%, 0.75% transglutaminase were added to the meat paste to analyze the cooking yield, color difference, shear value, sensory evaluation, and their difference of finished products frozen for one or two and three weeks after the addition of transglutaminase. The results were as follows： with the increase of the amount of transglutaminase, the yield and hardness of the meat paste increased significantly, the L＊ value and a＊ value increased, the b＊ value decreased. After freezing, the shear force of the meat paste showed an upward trend in the early freezing period, but the shear force gradually decreased with the freezing time increasing, while the L＊ value increased with the freezing time. The increase of freezing time increased gradually, a＊ value and b＊ value also changed significantly. In conclusion, adding transglutaminase can alter protein conformation and improve water retention of meat paste. But we should try to reduce the freezing time and the thawing times to ensure that the meat paste has good quality.