谷氨酰胺转氨酶添加量对油炸鸡柳品质的影响  

Effect of addition amount of glutamine aminotransferase on quality of fried chicken fillet

作　　者：王晨阳 李晓天 计红芳[1] 康壮丽[1] WANG Chenyang;LI Xiaotian;JI Hongfang;KANG Zhuangli

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《肉类工业》2022年第2期13-17,共5页Meat Industry

基　　金：烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z23);河南省自然基金面上项目(212300410344)。

摘　　要：研究了不同谷氨酰胺转氨酶添加量(0~1.5%,w/w)对油炸鸡柳的嫩度、保水性和食用品质等的影响。通过分析油炸鸡柳的油炸得率、色差、剪切值和感官品质的变化,发现添加谷氨酰胺转氨酶添加量,显著增加(p<0.05)鸡柳的油炸得率,其内部的L*、a*和b*值,以及嫩度、多汁性和整体接受度等感官评定分值;显著降低鸡柳的剪切力。实验结果表明,添加1.0%和1.5%谷氨酰胺转氨酶,能够改善鸡柳出品率、嫩度和感官品质。The effects of different addition amount of glutamine aminotransferase(0~1.5%,w/w)on the tenderness,water retention and edible quality of fried chicken fillet were studied.The changes of fried yield,color difference,shearing value and sensory quality of fried chicken fillet were analyzed,and it was found that the addition of glutamine aminotransferase significantly increased(p<0.05)the fried yield,internal L*,a*and b*values,as well as the sensory evaluation scores of tenderness,juiciness and overall acceptance of chicken fillet,and the shearing force of chicken fillet was significantly reduced.The experimental results showed that the addition of 1.0%and 1.5%glutamine aminotransferase could improve the yield,tenderness and sensory quality of chicken fillet.

关 键 词：谷氨酰胺转氨酶 鸡肉 嫩度 保水性 感官评定 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]