狗肉肌肉蛋白质胶凝化特性的研究  

Study on Gelling Characters of Muscle Proteins of Dog-meat

作　　者：秦卫东[1] 尹秋霞[1] 

机构地区：[1]徐州工程学院，江苏徐州221008

出　　处：《徐州工程学院学报》2005年第1期98-103,共6页Journal of Xuzhou Istitute of Technology

摘　　要：以狗肉为原材料,研究了复合磷酸盐及谷氨酰胺转胺酶对肌肉凝胶特性的影响.正交试验结果表明,当复合磷酸盐的配比为1:2:2(六偏磷酸钠,三聚磷酸钠,焦磷酸钠),添加量为o.5%,肉制品的持水性和切片性最佳.谷氨酰胺转胺酶可通过催化蛋白质的共价交联,从而增强蛋白质的凝胶强度结构,在肉样品中分别添加不同量的谷氨酰胺转胺酶,在不同的温度和时间下进行反应,优化生产条件.结果表明,当谷氨酰胺转胺酶的添加量为10g/kg肉样品,在25～35℃下反应2～3h时,肉制品的凝胶强度最大.The effects of mixed phosphates and transglutaminase (TG) on Gelling Characters of Muscle Proteins of Dog-meat are studied. The results of orthogonal test show: the water holding capacity and the sliceable property of dog-meats reach optimun, when combining ratio of mixed phosphates is 1:2:2 (sodium hexameta-phosphates SHMP: sodium pyro-phosphate SPP : sodium tripoly-phosphates STP) and the adding amounts of mixed phosphates is 0.5%. TG treatment increases the strength of the protein network through ε-(γ-glutamyl ) lysine crosslinks. The effects of the levels of TG, pH and temperature on the heat-induced gelation are investigated. The results indicate: that gelation strength of dog's meat is best at addition of 10g of transglutaminase per kg meat and the reaction is carried out at 25-35℃ for 2-3h followed by cooking at 80℃ for 50min.

关 键 词：肌肉蛋白质 谷氨酰胺转胺酶 狗肉 胶凝化 复合磷酸盐 凝胶强度 六偏磷酸钠 三聚磷酸钠 试验结果 凝胶特性 焦磷酸钠 共价交联 生产条件 添加量 肉制品 原材料 切片性 持水性 样品 反应 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]