转谷氨酰胺酶在鸡肉肠中的应用研究  

The Usage of Transglutaminase in Chicken Sausage

作　　者：孙健[1] 徐幸莲[1] 黄红兵[1] 周光宏[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12期124-127,共4页Food Science

基　　金：国家"十五"重大专项(2001BA501A29)

摘　　要：本文研究了转谷氨酰胺酶(transglutaminase,TGase)的反应温度、反应时间、浓度、食盐的浓度及煮制温度对鸡肉肠质构特性的影响。结果显示:TGase使用条件最佳参数为:反应温度45℃,反应时间2h,添加量0.4%;添加TGase的同时,食盐含量增加,鸡肉肠硬度增大。0.4%TGase结合2%的食盐,能使产品硬度显著高于其他处理。煮制温度85℃即能保证产品良好的质构。Effects of reaction temperature, time and concentration of transglutaminase（TGase）, sodium chloride and cooking temperature on texture of chicken sausage were studied in this paper. Results showed that the optimal temperature was 45 ℃; time was 2h and TGase concentration was 0.4%, at those conditions, hardness of chicken sausage was increased significantly （p〈0.05）. At the same time, when sodium chloride（NaC1） concentration was 2%, harder sausage could be made. And when the cooking temperature was 85℃, texture of the sausages could be assured.

关 键 词：转谷氨酰胺酶 鸡肉肠 质构 硬度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]