添加牛血浆蛋白和MTG酶对乳化肠凝胶特性的影响  

Comparative study of effects of beef plasma protein and MTG on gelation properties of emulsion-type sausage

作　　者：靳红果[1] 王蓉蓉[1] 张伟清[1] 彭增起[1] 

机构地区：[1]南京农业大学,江苏南京210095

出　　处：《食品工业科技》2011年第11期364-367,共4页Science and Technology of Food Industry

基　　金：现代农业(肉牛)产业技术体系专项经费(MAST-BeefCattlesystem)

摘　　要：研究了牛血浆蛋白(BPP)和谷氨酰胺转胺酶(MTG)添加量对乳化肠产率、凝胶破裂强度和硬度、色泽的影响。结果表明,添加牛血浆蛋白和MTG酶对乳化肠产率、总压出汁液、凝胶强度和硬度有显著影响,但牛血浆蛋白处理组与MTG酶处理组有一定差异。添加牛血浆蛋白处理组乳化肠的L*、a*和b*值显著高于MTG处理组。结论指出,牛血浆蛋白作为一种天然蛋白添加剂用来代替MTG,不仅能降低加工成本,还可以改善肉制品的品质。The study was aimed to examine the effects of beef plasma protein（BPP）and MTG on gelling characteristics of emulsion-type sausage.The results showed that the process yield,total expressible fluid,gel strength,gel hardness,color of emulsion-type sausage were significantly affected by the addition different levels of BPP and MTG.However,there were some different effects between BPP and MTG treated samples.The colors L,a and b values of the emulsion-type sausage with BPP was significantly increased in comparison to that of samples with MTG.As a substitute of MTG,BPP can not only reduce the cost of production,but improve the quality of meat products.

关 键 词：牛血浆蛋白 MTG 凝胶特性 乳化肠 

分 类 号：TS201.1[轻工技术与工程—食品科学]