添加谷氨酰胺转氨酶对鲊广椒肉丸品质的影响

Effect of Addition of Glutamine Transaminase on the Product Quality of Zhaguangjiao Meatball

以滋味、色泽、保水性和质构为指标,评价谷氨酰胺转氨酶(glutamine transaminase,TG酶)对鲊广椒肉丸食用品质的影响。结果表明:使用TG酶虽然对鲊广椒肉丸部分滋味指标有影响,但其差异性不足以通过感官鉴评区分。TG酶添加量为0.33%时即可显著降低鲊广椒肉丸的粘性、自由水的弛豫时间和含量(P<0.05)。添加量为0.67%时可显著提高肉丸的黄蓝度、胶着性、粘聚性和回复性(P<0.05),达到1.0%时可显著提高肉丸的白度并降低其蒸煮损失率(P<0.05)。由此可见,TG酶可用于鲊广椒肉丸的加工。

The effects of glutamine transaminase on the quality properties of Zhaguangjiao meatball were investigated by the detection of taste,color,water-holding capacity,and texture.Although the addition of glutamine transaminase had an effect on the taste of Zhaguangjiao meatball,the difference among different treatment group could not be identified by sensory evaluation.When the addition of glutamine transaminase was up to 0.33%,the adhesiveness,relaxation time and contents of free water of Zhaguangjiao meatball would be significantly reduced.Meanwhile,the b*,gumminess,cohesiveness,and resilience were significantly increased with the addition of glutamine transaminase up to 0.67%(P<0.05).It was worth mentioning that higher a*and lower cooking loss rate could be achieved through the addition of glutamine transaminase up to 1.0%.Thus,the results suggested that glutamine transaminase had a potential for application in the processing of Zhaguangjiao meatball.