超高压和转谷氨酰胺酶对碎牛肉凝胶品质的影响  

Effects of High Hydrostatic Pressure and Microbial Transglutaminase Treatment on the Qualities of Minced Beef Gels

作　　者：董建国[1] 潘润淑[1] 王正荣[1] 赵永红[1] 马瑞芬[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《食品工业》2013年第8期171-175,共5页The Food Industry

基　　金：河南省教育厅科技创新人才支持计划项目(编号:2009HASTIT029)

摘　　要：碎牛肉分别经超高压处理(HPP)、微生物转谷氨酰胺酶处理(MTG)、超高压和微生物转谷氨酰胺酶结合处理(HPP+MTG),对其质构特性、保水性和凝胶强度进行分析研究。结果表明,牛肉凝胶在室温下经300 MPa压力条件下处理15 min,其硬度、咀嚼性、保水性、凝胶强度略有下降;微生物转谷氨酰胺酶与超高压结合处理能够有效提高牛肉凝胶的硬度、咀嚼性和凝胶强度,其效果要优于单独的微生物转谷氨酰胺酶处理;但三种处理方式都导致了牛肉凝胶的弹性和保水性的下降。Examine the effect of high hydrostatic pressure （HPP） treatment, microbial transglutaminas （MTG） treatment, and combining of microbial transglutaminase （1%） and high hydrostatic pressure （300 MPa/15 rain） treatment （HPP＋MTG） on the qualities of minced beef gels. Rheological analyses （texture properties; water-holding capacity; gel strength） were performed. The result showed that HPP treatment without added MTG did not substantially modify hardness, chewiness, water retention and strength of gels. Treatments under HPP added MTG, exhibited a notable increase in hardness, chewiness and gel strength, compared to controls that contained MTG. Every treatment leaded to the fall in springiness and water retention.

关 键 词：超高压 微生物转谷氨酰胺酶 碎牛肉 质构特性 保水性 凝胶强度 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]