TG和大豆分离蛋白对猪PSE肉丸保水性和硬度的影响  

Combined Effect of Transglutaminase and Soybean Protein Isolated on Hardness and Water Retention of PSE Meatball

作　　者：陈怡岑 彭宏刚 曹艳婷[1] 陈铮[1] 李瑾瑜[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]库尔勒市畜牧兽医局,库尔勒841000

出　　处：《食品工业》2015年第10期218-222,共5页The Food Industry

基　　金：库尔勒市生猪标准化养殖关键技术研究与示范

摘　　要：旨在研究谷氨酰胺转氨酶(TG)和大豆分离蛋白(SPI)对PSE肉丸硬度和保水性的影响。在单因素试验的基础上,利用响应面法研究TG添加量、SPI添加量、处理时间和处理温度,对PSE肉丸硬度、保水性的影响。结果表明,最优处理条件为:TG添加量0.42%,SPI添加量1.09%,处理时间37.34 min,处理温度43.65℃,在此条件下PSE肉丸硬度为1 700 g,失水率为6.43%。经试验验证,在此条件下PSE肉丸的硬度为1 685.46 g,失水率为6.87%,与预测值基本一致。相比较未经处理的PSE肉丸,得到的肉丸硬度提高5.2%,失水率下降4.23%,可见TG和SPI的添加可以增强PSE肉丸的硬度和保水性。Study of TG and SPI affect the PSE meatballs hardness and water retention. On the basis of single factor test, responding surface methodology was employed to investigate the effect of added SPI and TG, time and temperature on the water-holding capacity, hardness of PSE meatballs. The results showed that the optimum processing conditions were： TG added amount of 0.42%, SPI addition amount of 1.09%, the processing time 37.34 min, treatment temperature 43.65 ℃, under this condition PSE meatballs hardness 1 700 g, centrifugal dehydration rate was 6.43%. The test validation, in this condition PSE meatballs hardness 1 685.4 g, water loss was 6.87%, evidently, with the predicted values were basically identical. Compared to untreated PSE meatballs, its hardness increased by 5.2%, centrifugal dehydration rate fell by 4.23%, the adding of SPI and TG could enhance hardness and water retention of the PSE meatballs.

关 键 词：PSE肉 谷氨酰胺转氨酶(TG) 大豆分离蛋白(SPI) 硬度 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]