转谷氨酰胺酶、复合磷酸盐、卡拉胶、酪蛋白对鸡肉肠质硬度的影响  

Effect of Transglutaminase, Mixed Phosphate, к-carrageenan and Casein on Hardness of Chicken Sausage

作　　者：孙健[1] 徐幸莲[1] 周光宏[1] 黄红兵[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2005年第5期37-40,共4页Food Science

基　　金：国家"十五"重大专项(2001BA501A29)

摘　　要：本文以鸡脯肉为原料,利用中心复合正交试验设计的原理,设计了4因子3水平的试验,并采用响应曲面法研究了转谷氨酰胺酶(0～0.8%)及复合磷酸盐(0～0.5%)、卡拉胶(0～0.8%)、酪蛋白(0～5%)对鸡肉肠硬度的综合影响。结果显示,TGase和酪蛋白能显著提高鸡肉肠硬度(p<0.05),而复合磷酸盐和卡拉胶则影响不显著(p>0.05)。并得出硬度预测回归方程,并优化得到最佳组合:TGase(0.8%)、复合磷酸盐(0%)、卡拉胶(0.8%)、酪蛋白(5%)条件下有最大硬度705.517g。In the paper,response surface methodology was used to investigate the main effects and interactions of transglutaminase (TGase, 0～0.8%), mixed phosphates (0～0.5%),к-carrageenan(0～0.8%) and casein(0～5%) on hardness of chicken breast muscle sausage, with four factors and thee levels Central Composite Orthogonal Design. Results showed that TGase and casein could increase hardness significantly(p<0.05), while mixed phosphate and к-carrageenan had no increasing effect(p>0.05). Recongress equation of hardness was made up to calculate chicken sausage hardness. In the end,optimal ratio of the additives was: TGase(0.8%), mixed phosphate(0%),к-carrageenan(0.8%) and casein(0～5%) with the hardest sausage(705.517g).

关 键 词：响应曲面法 转谷氨酰胺酶 复合磷酸盐 Κ-卡拉胶 酪蛋白 鸡肉肠 硬度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]