TG酶、复合磷酸盐与碳酸氢钠对牛肉糜保水性的影响

Effects of TG Enzyme,Complex Phosphate and Sodium Bicarbonate on Water Holding Capacity of Minced Beef

为获得保水性良好的牛肉糜,为牛肉糜类产品的开发提供合适的添加量参考,通过水分含量、pH、结合特性、质构、微观结构研究TG酶(0~1.0%)、复合磷酸盐(0~0.5%)与碳酸氢钠(0~0.5%)添加量对牛肉糜保水性的影响。结果表明,随着TG酶添加量的增加,水分含量、pH持续增加(P<0.05),结构逐渐致密,0.6%添加量时牛肉糜具有较好的结合特性;复合磷酸盐添加量在0.2%、0.3%时牛肉糜的水分含量无显著性差异,0.3%、0.4%添加量对pH降低作用最突出,0.2%添加量时牛肉糜的结合特性最好;碳酸氢钠使pH降低,碳酸氢钠添加量在0.3%之后pH基本不变,添加量大于0.2%时牛肉糜结合特性差异不显著,0.3%、0.4%添加量时硬度、内聚力、咀嚼性均较高,添加0.5%碳酸氢钠时,微观结构中空洞变大。TG酶、复合磷酸盐、碳酸氢钠分别在0.6%、0.2%、0.3%(质量分数)时保水效果最好,三者之中碳酸氢钠的保水效果最突出。

In order to obtain a suitable amount of mince beef for water holding capacity,and to provide a suitable addition for the development of products,effects of TG enzyme(0~1.0%),complex phosphate(0~0.5%)and sodium bicarbonate(0~0.5%)on the water retention ability were analyzed through its pH,texture,binding properties and microstructure.The results showed that,with the increasing of TG enzyme addition,the water content and pH increased continuously(P<0.05),the structure became denser.And the beef mash had better binding characteristics with 0.6%TG enzyme.There was no significant difference in the moisture content of beef at 0.2%and 0.3%complex phosphate.The addition of 0.3%and 0.4%complex phosphate was the most prominent for pH reduction.The binding characteristics of mince beef were the best when 0.2%complex phosphate was added.The pH was lowered by sodium bicarbonate.The addition amount was basically unchanged treated by 0.3%sodium bicarbonate.When the sodium bicarbonate addition amount was more than 0.2%,the difference of the binding characteristics of mince beef was not significant,and the hollow hole of microstructure becomes larger.Conclusion:The optimal addition amounts of TG enzyme,complex phosphate and sodium bicarbonate were 0.6%,0.2%and 0.3%(mass fraction)respectively,and the sodium bicarbonate had the best water retaining effect.