欧姆加热和转谷氨酰胺酶对猪肉糜制品品质特性的影响  

The Effects of Ohmic Cooking and Transglutaminase on the Quality Characteristics of Pork Batter Meat Products

作　　者：戴妍 卢忆[4] 邬威[2,4] 高晓光 张静[1] 戴瑞彤[4] DAI Yan;LU Yi;WU Wei;GAO Xiaoguang;ZHANG Jing;DAI Ruitong(Department of Environmental and Quality Inspection,Chongqing Chemical Industry Vocational College,Chongqing 401228;College of Animal Science and Technology,Southwest University,Chongqing 400715;College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050000;College of Food Science and Nutritional Engineering,China Agricultural University and Beijing Higher Institution Engineering Research Center of Animal Product,Beijing 100083)

机构地区：[1]重庆化工职业学院环境与质量检测学院,重庆401228 [2]西南大学动物科学技术学院,重庆400715 [3]河北科技大学生物科学与工程学院,石家庄050000 [4]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2022年第4期164-168,共5页The Food Industry

基　　金：国家自然科学基金项目(31271894)。

摘　　要：欧姆加热是一种新型快捷的电极加热方式,相比传统加热食品能取得更好的感官特性和食用品质。设计4个猪肉糜制品处理组:欧姆加热/0.5%转谷氨酰胺酶(transglutaminase,TG)处理、欧姆加热/非TG处理、水浴加热/0.5%TG处理、水浴加热/非TG处理。通过研究4个处理组猪肉糜制品品质特性的差别,进一步探究欧姆加热对于猪肉糜制品的可行性。结果表明,欧姆加热组猪肉糜样品(无添加0.5%TG酶)的a*(-0.50)和压榨损失(20.06%)显著低于(p<0.05)水浴加热(无添加0.5%TG酶)组。欧姆加热组猪肉糜样品(添加0.5%TG酶)组的破碎力(1305.34 g)和凝胶强度(1184.21 g·cm)显著高于(p<0.05)欧姆加热/水浴加热处理组样品(无添加TG酶)。欧姆加热(添加0.5%TG酶)处理组猪肉糜制品的电镜扫描图呈现的结构略比其他各处理组紧密。SDS-PAGE结果显示,欧姆加热和水浴加热处理组(添加0.5%TG酶)30 kDa条带略深于无添加0.5%TG酶组样品,猪肉糜经过欧姆加热、0.5%TG酶处理可以在节省加热时间的情况下,形成与水浴加热处理组同等或者略好的猪肉制品品质。The ohmic cooking is one of the fast-electrode cooking methods.Better sensory characteristics and quality attributes were obtained in the ohmically-cooked food than waterbath-cooked ones.About 4 treatment groups including ohmically-cooked(OH)pork batter samples without 0.5%transglutaminase(TG)treatment,waterbath-cooked(WB)ones without 0.5%TG treatment,ohmically-cooked ones with 0.5%TG as well as waterbath-cooked ones with 0.5%TG treatments were compared in terms of quality attributes.In order to calculate the viability in ohmic-cooked pork batter,the difference in gellation charactistics was detected in this 4 treatment groups.The results showed that a* values(-0.50)and expressible moisture(20.06%)obtained in ohmically-cooked pork batter meat samples treated without 0.5% TG were significantly(p<0.05)lower than WB-cooked samples treated without 0.5%TG.Values of breaking force(1305.34 g)and gel strength(1184.21 g·cm)in OH-cooked pork batter samples treated with 0.5% TG were significantly(p<0.05)higher than OH-cooked and WBcooked ones treated without 0.5% TG.Compared with other 3 groups,slightly more compact microstructure was obtained in the OH-cooked pork batter samples treated with 0.5% TG.The slightly darker 30 kDa protein bands were detected in OH and WB-cooked pork batter samples treated with 0.5% TG in the SDS-PAGE analysis.The results demonstrated that the comparable or slightly improved quality attributes were obtained in meat batter samples treated by OH-cooking and 0.5% TG to those achieved by WB-cooked ones with reduced cooking time.

关 键 词：欧姆加热 水浴加热 转谷氨酰胺酶 肉糜 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]