转谷氨酰胺酶改善PSE猪肉西式香肠质构特性的研究  

Improved Textural Properties of Sausages Made from PSE Pork with Transgluminase

作　　者：尚永彪[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2010年第3期44-48,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD51B06);重庆市特色食品工程技术研究中心项目

摘　　要：探讨转谷氨酰胺酶(transglutaminase,TG)及处理工艺对PSE猪肉香肠质构特性的影响。测定在不同TG质量分数、TG处理时间、加热方式的条件下PSE肉和正常肉(red,firm and non-exudative,RFN)肉糜蒸煮损失、凝胶强度和色度指标。结果表明:添加0.3%的TG可显著提高香肠的凝胶强度,但蒸煮损失也会增加;4℃条件下TG处理的时间以2h为宜;在20℃热水中升温加热比在75℃热水中直接加热所形成的凝胶强度大、蒸煮损失小;TG质量分数和处理时间对凝胶色泽无显著影响,加热方式对凝胶的亮度(L*)和红度(a*)有显著影响。TG处理可促进猪肉蛋白质的交联,改善PSE猪肉西式香肠的质构品质。In order to explore the effects of transgluminase（TG） and treatment processing on textural properties of sausages made from PSE pork,the cooking loss,breaking strength and color parameters of PSE and RFN pork were determined under the conditions of various TG concentrations,TG treatment time,and heating methods.Results showed that gel strength of sausages exhibited a significant enhancement at the condition of 0.3% TG added in pork,but the cooking loss also exhibited an obvious increase at this condition.The optimal TG treatment time at 4 ℃ was 2 h.In addition,compared to direct heating in 75 ℃ water bath,heating in water batch with a gradual increase in temperature from 25 ℃ to 75 ℃ resulted in higher gel strength and lower cooking loss for pork.Although TG concentration and treatment time exhibited less effect on color parameters,L＊ and a＊ of gel could exhibited a significant effect due to heating methods.In conclusion,TG treatment can promote protein cross-linking in pork and improve the quality of sausages made from PSE pork.

关 键 词：转谷氨酰胺酶 PSE猪肉 西式香肠 质构 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]