结冷胶和谷氨酰胺转氨酶对牛肉凝胶持水性与硬度的影响  

Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels

作　　者：孙高军[1] 马飞[1] 聂兴龙 李煜[3] 卢进峰[3] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]南京雨润食品有限公司技术中心,江苏南京210000 [3]安徽宝迪肉类食品有限公司,安徽淮北235000

出　　处：《肉类研究》2011年第8期6-11,共6页Meat Research

基　　金：安徽省自然科学基金面上项目(090411007)

摘　　要：利用响应面法研究结冷胶(0.2%～1.0%)、谷氨酰胺转氨酶(0.2%～0.6%)、处理温度(40～60℃)和反应时间(120～160min)对牛肉凝胶持水性和硬度的影响及其相互作用。结果表明:谷氨酰胺转氨酶、处理温度和反应时间对牛肉糜凝胶蒸煮损失率和保水性的影响显著,谷氨酰胺转氨酶、处理温度和结冷胶对牛肉糜凝胶硬度的影响显著(P<0.05);结冷胶和谷氨酰胺转氨酶对牛肉糜凝胶持水性存在显著交互影响(P<0.05),而各因子对凝胶硬度无显著交互影响;四因素对牛肉糜凝胶蒸煮损失率、保水性和硬度的影响规律可用数学模型描述,其拟合模型的决定系数分别为0.910、0.907和0.912。Response surface methodology was employed to investigate the effects of amounts of added gellan gum（GG,0.2%-1.0%） and transglutaminase（TG,0.2%-0.6%）,temperature（40-60 ℃） and time（120-160 min） on the cooking loss（CL）,water-holding capacity（WHC） and hardness of heat-induced beef gels.TG amount,temperature and time had significant effect on the CL and WHC of beef gels,compared to TG and GG amounts as well as temperature affecting the hardness significantly（P 0.05）.Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels（P 0.05）,no significant interactive effects of each factor on beef gel hardness were observed.The effects of these four factors on the CL,WHC and hardness could be described by mathematical models with a determination coefficient of 0.910,0.907 and 0.912,respectively.

关 键 词：牛肉凝胶 响应面 结冷胶 谷氨酰胺转氨酶 持水性 硬度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]