冻藏时间对猪肉糜功能特性的影响  

The effect of frozen storage time on functional features of ground pork

作　　者：黄行健[1] 颜兵[1] 黄思[1] 赵晓帼[1] 刘云轩[1] 毕丁仁[2] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉420070 [2]华中农业大学动物科学技术学院,武汉430070

出　　处：《食品科技》2013年第2期119-124,共6页Food Science and Technology

基　　金："863"项目(2006AA10Z330);国家自然科学基金项目(30972044/C110602);国家大学生创新基金项目(1210504031)

摘　　要：采用Box-Behnken响应面法研究具有优良内聚性肉糜的生产工艺,以转谷氨酰胺酶、酶解大豆蛋白(分子量0.5～10ku)和三聚磷酸钠为影响因子,内聚性为响应值,确定最优生产工艺条件为:转谷氨酰胺酶添加量为5.48%、酶解大豆蛋白(分子量0.5～10ku)为3.4%和三聚磷酸钠为0.217%时,猪肉糜的最大内聚性为0.54。当冻藏时间超过15d后,肉糜的弹性显著上升,硬度显著下降。冻藏显著影响肉糜的离心脱水率,当冻藏时间超过30d,肉糜中冻结水显著上升。随着冻藏时间延长,肉糜的微观表面形态发生劣化,孔直径变大,网格变得粗糙。Base on Box-Behnken response surface method,the amount of transglutaminase,the amount of 0.5～10 ku enzyme-hydrolyzed soy proteins ultrafiltration fraction and the amount of sodium tripolyphosphate were chosen as influencing factors and cohesion was selected as response value.The optimum conditions were as follows：the amount of transglutaminase 5.48%,amount of ultrafiltration fraction 3.4% and the amount of sodium tripolyphosphate 0.217%.The optimal cohesion was 0.54.When frozen storage time beyond fifteen days,the elasticity of ground pork rose significantly and the hardness descended significantly.Frozen storage markedly affected centrifugal dehydration rate of ground pork.When frozen storage time beyond thirty days,frozen water in ground pork significantly rose.As frozen storage time went on,the surface morphology of ground pork degraded,hole diameter enlarged and gridding became rough.

关 键 词：大豆 肉糜 功能特性 冻藏 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]