酶联重组交联技术制备低脂白羽鸡肉块  

Preparation of Low-fat White Chicken Nuggets by Cross-linking Induced by Transglutaminase

作　　者：张馨元[1] 洪永祥[1] 宗瑜[1] 陈秋妹[1] 周红 陈明 汪少芸[1] Zhang Xinyuan;Hong Yongxiang;Zong Yu;Chen Qiumei;Zhou Hong;Chen Ming;Wang Shaoyun(College of Biological Science and Technology,Fuzhou University,Fuzhou 350108;Fujian Sunner Food Limited Company,Guangze 354100,Fujian)

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福建圣农食品有限公司,福建光泽354100

出　　处：《中国食品学报》2018年第8期146-153,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技厅产学研重大项目(2016N5006)

摘　　要：目的:为充分利用本省的优质资源白羽鸡,采用生物交联技术,研制低脂白羽鸡肉块。方法:以嫩度为主要筛选指标,采用单因素试验筛选谷氨酰胺转氨酶、大豆分离蛋白、复配亲水胶和复合磷酸盐的适宜添加量,利用响应曲面法优化配方,做感官评定。结果:白羽鸡肉块的最佳配方:谷氨酰胺转氨酶1.07%(体积分数,下同)、大豆分离蛋白6%、复配亲水胶0.48%、复合磷酸盐0.31%。在此条件下,研制的白羽鸡肉块不仅脂肪含量低,而且感官品质得以提高。结论:利用生物技术研制的新型低脂白羽鸡肉块具有低脂、健康、风味好的特点。Objective： This study took full advantage of White chicken of the province high-quality resources and developed chicken nuggets with low-fat by cross - linking technology. Methods： With tenderness as selecting index, theformulation of low-fat chicken meatballs was screened and optimized using single-factor test and central composite design and response surface analysis. Under the optimal conditions, the sensory evaluation was conducted. Results： Optimal con- ditions for setting were as follows： 1.07% of TGase, 6% of, SPI, 0.26% of hydrophilic gel complex [m（Konjac flour）：m （xanthan gum） ： m（Carrageenan）=1：1：1], 0.26% of phosphate complex[m（sodium pyrophosphate） ： m（poly-phosphate）=3：2]. With this condition, the White Chicken nuggets showed lower content of fat and higher sensory quality when compared with the old one. Conclusion： The White Chicken nuggets made by biotechnology showed properties of low-fat, health and with good taste.

关 键 词：谷氨酰胺转氨酶 大豆分离蛋白 亲水胶 复合磷酸盐 鸡肉块 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]