高压处理对含有TG酶的鸡胸肉凝胶质构特性的影响  

Effect of high-pressure treatment on texture properties of chicken breast gel containing TG enzyme

作　　者：刘勤华[1] LIU Qinhua

机构地区：[1]河南科技学院高等职业技术学院,河南辉县453600

出　　处：《肉类工业》2021年第10期22-24,共3页Meat Industry

摘　　要：为了研究食品添加剂与高压技术结合在肉品生产中的应用,本实验以添加了TG酶的鸡胸肉为原料,通过测定不同高压处理对鸡胸肉凝胶硬度、粘着性、弹性、咀嚼性、内聚性,及含有TG酶鸡胸肉凝胶质构的影响。实验表明:不同的压力水平对添加了TG酶的鸡胸肉凝胶的质构特性有不同的影响,适当的压力处理对质构特性有较好的影响,例如在200MPa压力条件下,鸡胸肉凝胶的硬度和咀嚼性最好;但当在400MPa压力条件下,鸡胸肉凝胶的黏着性和咀嚼性最差。In order to study the application of food additive and high-pressure treatment on meat production,chicken breast containing TG enzyme was taken as raw material,and the hardness,adhesion,elasticity,chewiness and cohesiveness of chicken breast gel treated by high-pressure were determined,and the effect of high-pressure treatment on the texture of chicken breast gel containing TG enzyme was studied.The results showed that different pressure levels had different effects on texture properties of chicken breast gel adding TG enzyme,and proper pressure treatment had better effect on texture properties.For example,the hardness and chewiness of chicken breast gel were the best under 200 MPa,but the adhesiveness and chewiness of chicken breast gel were the worst under 400MPa.

关 键 词：鸡胸肉凝胶 高压处理 TG酶 质构特性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]