谷氨酰胺转氨酶对乳化型香肠质构特性的影响  

Study on effect of transglutaminase on texture characteristics of emulsification-type sausages

作　　者：扶庆权[1] 周红霞[1] 曾华[1] 

机构地区：[1]南京晓庄学院生物化工与环境工程学院,江苏南京211171

出　　处：《肉类工业》2010年第8期28-31,共4页Meat Industry

摘　　要：研究了不同浓度谷氨酰胺转氨酶对乳化型香肠质构特性的影响,结果表明:在TPA压缩方法测定中,TGase浓度对乳化型香肠的硬度、脆性、弹性、凝聚性、胶着性和咀嚼性有显著性影响(p<0.05),当酶浓度为0.3%时,乳化性香肠弹性达到最大值;TPA穿刺方法测定中,TGase浓度对乳化型香肠的硬度有显著性影响(p<0.05)。Effects of transglutaminase（TGase） at different concentrations on texture characteristics of emulsification - type sausages were studied in this essay. The results revealed that TGase concentration exerted significant effects （ p 〈 0.05） on hardness, brittleness, springiness, cohesiveness, gumminess and chewiness of different kinds of emulsification - type sausages in TPA compression test, and the springiness reached a maximum value when the concentration of the enzyme reached 0.3% ; while TGase concentration exerted significant effect on hardness of emusification - type sausages in TPA puncture test.

关 键 词：谷氨酰胺转氨酶 乳化型香肠 质构 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]