大豆分离蛋白结合高压处理对鸡胸肉凝胶品质的影响

Effect of soybean protein isolate combined with high pressure treatment on gel quality of chicken breast meat

以鸡胸肉为实验原料,研究了大豆分离蛋白添加量对(经300MPa、15min高压处理的含有0.35%TG酶)鸡胸肉凝胶品质的影响。结果表明:随大豆分离蛋白添加量的增加,蒸煮率、硬度和咀嚼性缓慢增大;L*值在添加量小于0.3%时呈上升趋势,高于此添加量时呈下降趋势;pH值、TBA值、弹性和内聚性都变化不明显。

The chicken breast meat was taken as raw material,and the effect of addition amount of soybean protein isolate on gel quality of chicken breast meat(treated by 300MPa for 15 min and contained 0.35%TG enzyme)was studied.The results showed that with the increase in addition amount of soybean protein isolate,the cooking yield,hardness and chewiness were increased slowly.L*value showed an upward trend when the addition amount was less than 0.3%,and it showed a downward trend when the addition amount was higher than 0.3%.The pH value,TBA value,elasticity and cohesiveness had no obvious changes.