鸡肉火腿肠加工过程中鸡胸肉粗蛋白功能特性的变化  

Changes of functional characters inchicken's breast protein in sausage processing

作　　者：李蕙蕙[1] 曹品豹[1] 刘合生[1] 戚向阳[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《食品工业科技》2009年第9期145-148,共4页Science and Technology of Food Industry

摘　　要：溶解性、持水性、持油性和乳化性是鸡肉蛋白重要的功能特性,对乳化火腿肠具有重要意义。本文研究了在火腿肠腌制和煮制过程中,鸡胸肉粗蛋白功能特性的变化。结果表明:在腌制过程中,随NaCl含量从0增加到2.88%,鸡胸肉粗蛋白的持水性和吸油性都稳步增加,分别达到82.92%和1.2mL/g。在加热煮制过程中,随温度上升到90℃,蛋白质的溶解性显著下降,最后稳定在2.3mg/mL;同时粗蛋白的吸油性也显著降低;但是持水性却逐渐升高。在90℃的水浴中,随加热时间的延长,吸油性和乳化性都逐渐下降。Solubility,water holding capacity, fat holding capacity and emulsifying capacity are the most important functional characters in chicken＇s breast protein,especially to emulsion-type sausage.In this article,the influence of different NaCI content,different temperature and heating time on the functional characters in chicken＇ s breast protein were studied.The result showed that water holding capacity and fat holding capacity increased steadily to 82.92% and 1.2mL/g with NaCI from 0 to 2.88% in the course of salting. During the course of cooking, with the increasing temperature from 40℃ to 90℃, solubility decreased significantly, and tend to 2.3mg/mL at last.And fat holding capacity also decreased significantly while water holding capacity increased to 59.74%.In the bath of 90℃, both fat holding capacity and emulsifying capacity decreased with prolonged heating time.

关 键 词：鸡胸肉粗蛋白质 溶解性 持水性 持油性 乳化性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]