猪肉鸡肉复合肌原纤维蛋白凝胶特性  

Gel Properties of Pork and Chicken Compound Myofibrillar Protein

作　　者：康建波[1] 李俊霞[1] 赵晶[1] 刘妍菊[1] 马龙彪[1] 周亚军[1] 佟月英[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《农产品加工（下）》2012年第8期19-22,共4页Farm Products Processing

基　　金：吉林省科技发展计划重点项目(20090227);长春市科技发展计划科技特派员项目(09KT10)

摘　　要：研究复合肌原纤维蛋白凝胶特性对研制高品质的猪肉鸡肉复合肉制品至关重要。通过单因素试验和二次多元回归设计试验研究谷氨酰胺转胺酶(TG-B)、猪肉鸡肉比、复合磷酸盐、pH值、加热温度和保温时间对肌原纤维蛋白凝胶强度的影响并对工艺进行优化。研究表明,TG-B酶用量、保温时间和保温温度对肌原纤维蛋白的影响显著;优化出凝胶强度与影响因素间关系的回归数学模型,当TG-B为3.4%,保温时间2.0 h,保温温度45.2℃时,复合肌原纤维蛋白凝胶强度最大为14.03 N.mm,验证试验结果为14.02 N.mm。Research in gel properties of myofibrillar protein in mixed meat is very important to develop high-quality mixed meat of pork and chicken.The effects of TG-B,proportion of pork and chicken,compound phosphate,pH,heating temperature and holding time to gel strength of myofibrillar protein gel and interaction between factors and parameter optimization are studied by single-factor test and the second multiple regression experimental design.The results show as follows： TG-B dosage,holding time and holding temperature significantly affect on myofibrillar proteins;quadratic polynomial regression equation of the relationship between gel strength and factors are optimized,amount of TG-B is 3.4%,heating temperature is 45.2 ℃ and holding time is 2.0 h,gel strength of myofibrillar protein gel reaches 14.03 N·mm.Verification test result is 14.02 N·mm.

关 键 词：猪肉 鸡肉 混合肉 肌原纤维蛋白凝胶强度 谷氨酰胺转胺酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]