高压处理对含有TG酶的鸡胸肉凝胶理化性质的影响

Effect of high pressure treatment on physical and chemical properties of chicken breast gel containing TG enzyme

实验旨在为研究食品添加剂与高压处理结合,在肉品生产中的应用提供实验依据和数据。以添加了TG酶的鸡胸肉为原料,通过测定不同高压处理对鸡胸肉凝胶pH值、色泽(L值)、TBA值和失水率,研究高压处理对含有TG酶鸡胸肉凝胶理化性质的影响。结果表明:随着压力水平的增加,L值、pH值和TBA值呈上升趋势,其中L值在100MPa和400MPa压力水平时有稍微的下降,而对失水率的影响并不明显;与压力水平相比,保压时间的影响作用并不明显,各个指标的变化规律也不明显。

The application of food additives combined with high pressure treatment in meat production was studied,and experimental basis and data was provided.The chicken breast gel containing TG enzyme was taken as raw material,and the effect of high pressure treatment on physical and chemical properties of chicken breast gel containing TG enzyme was studied,and the pH value,color(L value),TBA value and water loss rate of chicken breast gel with different highpressure treatments were measured.The results showed that with the increase of pressure level,L value,pH value and TBA valueshowed an upward trend,and L value decreased slightly at 100MPa and 400MPa,but the effect on water loss rate was not obvious.Compared with the pressure level,the effect of holding time was not obvious,and the change rule of each index was also not obvious.