利用生物技术研制低脂白羽鸡肉丸  

Preparation of Low-fat White Chicken Meatballs by Biotechnology

作　　者：宗瑜[1] 汪少芸[1] 赵立娜[1] 江勇[1] 周红 陈明 

机构地区：[1]福州大学生物科学与工程学院,福州350002 [2]福建圣农食品有限公司,福建光泽354100

出　　处：《中国食品学报》2010年第5期189-195,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技厅重点项目资助(2008N0102)

摘　　要：目的:利用复合磷酸盐、大豆分离蛋白、复配亲水胶和转谷氨酰胺酶研制新型低脂白羽鸡肉丸产品,并分析其质构与感官品质。方法:以硬度和感官为指标,利用单因素试验和响应面法筛选、优化配方,并进行感官评定。结果:白羽鸡肉丸的最佳制作工艺是:大豆分离蛋白1.58%(体积分数,下同),转谷氨酰胺酶0.59%,复配亲水胶0.26%,复合磷酸盐0.26%。在降低脂肪的同时,产品感官品质得以提高。结论:利用生物技术研制的新型低脂白羽鸡肉丸具有低脂、健康、风味佳的特点。Objective： phosphate complex, isolated soy protein, hydrophilic gel and transglutaminase were used to study and prepare the low-fat white chicken meatballs, its structure and sensory quility were also analysed. Methods： The formulation of low-fat chicken meatballs was screened and optimized using single-factor test and central composite design and response surface analysis according to the criteria of hardness and sensory level. The texture and sensory quality of new product are tested. Results：The optimized formulation was as follows： isolated soy protein 1.58%, transg- lutaminase 0.59%, hydrophilic gel complex 0.26% [m （Konjac flour） ：m （xanthan gum） ：m （Carrageenan） =1：1：13, phosphate complex 0.26%[m （sodium pyrophosphate）： m（poly-phosphate）=3：2]. The new product showed lower content of fat and higher sensory quality when compared with the old one. Conclusion： The new product made by biotechnology showed properties of low-fat, health and with good taste.

关 键 词：大豆分离蛋白 亲水胶 转谷氨酰胺酶 复合磷酸盐 鸡肉丸 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]