重组鹿肉制品工艺参数优化与特性研究  

Optimization and Characteristics of Restructured Vension Product

作　　者：徐慧[1] 周亚军[2] 吴晖[1] 余元善[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《现代食品科技》2011年第8期980-984,共5页Modern Food Science and Technology

摘　　要：本研究以鹿肉、猪肉为原料,研制开发重组鹿肉制品。首先通过单因素试验研究各功能性添加物[谷氨酰胺转胺酶(TG)、大豆蛋白、食盐、复合磷酸盐]和加工条件(酶作用温度、酶作用时间)对重组肉重组特性的影响。结果表明TG用量、大豆蛋白用量、食盐用量和酶作用温度对重组特性影响较大,酶作用时间和复合磷酸盐用量的影响较小。然后基于Box-Behnken设计,结合使用因子分析法和响应曲面分析优化出最优重组工艺参数为:酶作用温度42.68℃、TG用量1.15%、大豆蛋白用量3.36%、食盐用量2.06%。In this study,a kind of restructured venison product was developed in which the venison and pork were taken as raw material.The effect of the functional additives（TG,soy protein,dairy salt,compound phosphate） and processing conditions（the operative temperature and time of TG） on the restructured property were studied by single factor test.The content of transglutaminase（TG）,soy protein,dairy salt and the operative temperature of TG showed higher effects on the characteristics of the vension product than the other factors.Based on Box-Behnken design,the best the content of TG,soybean protein and dairy salt were dermined as 1.15%,3.36% and 2.06%,respectively.And the optimum operative temperature of TG was found as 42.68 ℃.

关 键 词：鹿肉 重组肉制品 质构特性 因子分析 响应曲面分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]