Effects of transglutaminase on the water-holding capacity and microstructure of minced beef
-
摘要: 为提高碎牛肉的利用率,将碎牛肉制成牛肉肠经转谷氨酰胺酶处理,在单因素实验的基础上,通过响应面分析得到转谷氨酰胺酶降低牛肉肠蒸煮损失率的最适条件为酶量0.3%、反应时间20min、反应温度30℃,提高牛肉肠保水性的最适处理条件为酶量0.4%、反应时间20min、反应温度30℃,且经该条件(酶量0.4%、反应时间20min、反应温度30℃)处理后的牛肉肠各项指标明显优于对照组,微观结构也更加规则有序。由此可知:适当的转谷氨酰胺酶处理可以有效改善碎牛肉的保水性能和微观结构,具有较好的应用前景。Abstract: In order to make full use of low-value minced beef, the effect of transglutaminase treatment on the beef sausage based on minced beef were investigated.On the base of single factor experiments, response surface analysis was applied to study the factors of beef sausage.The results showed that: the optimum conditions for cooking loss of minced beef were determined as 0.3% transglutaminase concentration, 20min reaction time and 30℃ reaction temperature. The optimum conditions for water- holding capacity were determined as 0.4% transglutaminase concentration, 20min reaction time and 30℃ reaction temperature, and under these conditions, the major indexes of the obtained product could be significantly improved, whose microstructure was more regular.It could be concluded that appropriate transglutaminase treatment was a promising technology since it could improve the water retention and microstructure of minced beef.
-
[1] 尚祖萍.牛肉重组方法及效果研究[D].长春:吉林大学, 2011. [2] 董建国, 李斌, 赵永红, 等.转谷氨酰胺酶和超高压技术在重组肉制品中的应用[J].食品与机械, 2012, 28 (4) :62-64. [3] 
[4] Moreno H, Carballo J, Borderías J.Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage[J].Food Science and Technology (Campinas) , 2013, 33 (1) :137-145.
[5] 
[6] 白艳红, 赵电波, 张小燕, 等.超高压与转谷氨酰胺酶协同对碎猪肉凝胶成型的研究[J].食品工业科技, 2012, 33 (3) :114-116. [7] 雷跃磊, 刘茹, 王卫芳, 等.三种添加物对鱼肉猪肉复合凝胶品质的影响[J].食品工业科技, 2013, 34 (5) :281-284. [8] Liang H, Ma L.Use of transglutaminase and non-meat proteins in the processing of restructured mutton rolls[J].Food Science and Technology, 2006, 2:36-38.
[9] 梁海燕.转谷氨酰胺酶及非肉蛋白在重组碎羊肉加工中的作用效果研究[D].晋中:山西农业大学, 2005. [10] De Souza C V, Venzke J G, Flres S H, et al.Nutritional effects of mechanically deboned chicken meat and soybean proteins cross-linking by microbial transglutaminase[J].Food Science and Technology International, 2009, 15 (4) :337-344.
[11] 孙健.转谷氨酰胺酶及其他功能性添加物对鸡肉肠质构特性的影响[D].南京:南京农业大学, 2004. [12] Cofrades S, López-López I, Ruiz-Capillas C, et al.Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed[J].Meat Science, 2011, 87 (4) :373-380.
[13] 吕心泉, 肖有玉, 安辛欣.重组牛肉生产牛肉干的研究[J].食品工业科技, 2002, 23 (11) :22-23. [14] 董建国, 刘勤华, 段虎, 等.高压对含TG的鸡肉糜相关特性的影响[J].食品工业, 2012, 33 (7) :15-18. [15] 董建国, 潘润淑, 王正荣, 等.超高压和转谷氨酰胺酶对碎牛肉凝胶品质的影响[J].食品工业, 2013 (8) :171-175. [16] Supavititpatana T, Apichartsrangkoon A.Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) [J].Meat Science, 2007, 76 (3) :555-560.
[17] 屈平, 彭增起, 陈德倡, 等.牛肉制品的扫描电镜观察[J].电子显微学报, 2001, 20 (4) :529-530. [18] 刘茹, 汪丽, 熊善柏, 等.三种添加剂在鱼肉猪肉复合凝胶中的作用[J].食品工业科技, 2011, 32 (9) :350-353. [19] 聂兴龙.结冷胶与谷氨酰胺转胺酶对低脂低盐牛肉凝胶品质的影响[D].合肥:合肥工业大学, 2007.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
