TG酶协同超高压处理对鸡肉糜制品品质的影响

Effects of Combined Transglutaminase and High Pressure Treatment on the Quality of Ground Chicken Products

为了提高鸡肉糜制品的品质,优化加工工艺,把TG酶添加到肉糜制品中,然后经超高压处理,经过二段加热形成凝胶,测定其质构特性和保水率。结果表明,酶活度、压强和保压时间对鸡肉糜凝胶的质构特性(硬度、咀嚼性)和保水率影响显著(P<0.05)。通过Box-Behnken试验设计所得结果和二次多项回归方程确立了最优的工艺条件,即:酶活度1.95 U/g、压强450 MPa、保压时间22 min。此条件下验证实验得到凝胶保水率可达到(90.1±0.5)%。酶活度与压强和保压时间交互作用显著(P<0.05),而压强与保压时间交互作用不显著(P>0.05)。研究表明,TG酶和超高压结合能够促进鸡肉糜形成良好的凝胶,在鸡肉糜加工中具有广泛的应用前景。

Addition of transglutaminase(TG) combined with ultra high pressure(UHP) processing was applied to improve the quality of gr ound chicken products. The experimental conditions were optimized for better texture characteristics and water-holding capacity of heat-induced gels of UHP processed samples from a two-step heating procedure. The results showed that TG activity, pressure and dwelling time had significant effects on texture properties(hardness and chewiness) and water-holding capacity of heat-induced ground chicken gels(P < 0.05). Based on the quadratic regression model established using a Box-Behnken response surface design, the optimal experimental conditions were determined as 1.95 U/g, 450 MPa and 22 min for TG activity, pressure and dwelling time, respectively. Experiments carried out under the optimized conditions led to a water-holding capacity of(90.1 ± 0.5)%. The interactions of TG activity with pressure and with dwelling time were significant(P < 0.05), but the interaction between pressure and dwelling time was not significant(P > 0.05). This study shows that TG combined with ultra high pressure can promote t he formation of the excellent quality of ground chicken gels and has promising applications in ground chicken processing.