TG与无磷保水剂对重组马肉品质特性的影响  

Effect of TG and Phosphorus-Free Water Retaining Agents on Quality Characteristics of Recombinant Horse Meat

作　　者：王梓棚 张斌 蒋洪安 顾雪敏 梅洁 马慧 孔令明 WANG Zipeng;ZHANG Bin;JIANG Hong'an;GU Xuemin;MEI Jie;MA Hui;KONG Lingming(Faculty of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,Xinjiang,China;Xinjiang Yuanhang Food Co.,Ltd.,Changji 831100,Xinjiang,China;Yili West Horse Food Co.,Ltd.,Yili 835000,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000 [2]新疆远航食品有限公司,新疆昌吉831100 [3]伊犁西极马食品有限公司,新疆伊犁835000

出　　处：《食品研究与开发》2024年第20期42-52,共11页Food Research and Development

基　　金：新疆维吾尔自治区科研计划项目(2022A02013-3);新疆伊犁马产业集群项目(2023xjmlt-z-10)。

摘　　要：为改善重组马肉的品质特性,以马肉背最长肌为主要原料,添加谷氨酰胺转氨酶(glutamine transaminase,TG),采用单因素结合响应面试验方法,研究TG最佳作用条件,并探究不同无磷保水剂对重组马肉品质的影响。结果表明,TG最佳作用条件为TG添加量0.5%、反应温度40℃、反应时间60 min。在此条件下,重组马肉蒸煮损失率为12.78%,凝胶强度为549 g,重组马肉具有较高的品质。所建立的响应面模型可准确地预测TG的作用条件与重组马肉品质的关系,预测值与试验值的相对误差较小,可信度高;在TG最佳作用条件下,对比添加3种不同无磷保水剂,发现添加4%山梨糖醇,重组马肉能获得较高的保水性及嫩度。该研究通过添加TG重组马肉,并添加无磷保水剂,可改善马肉的品质特性。In order to improve the quality characteristics of recombinant horse meat,the longest dorsal muscle of horse meat was used as the main raw material,and glutamine transaminase(TG)was added.The single⁃factor combined with response surface test method was employed to study the optimal conditions of TG and ex⁃plore the effect of different phosphorus⁃free water retaining agents on the quality of recombinant horse meat.The results showed that the optimal conditions of TG were TG addition amount of 0.5%,temperature of 40℃,and action time of 60 min.Under these conditions,the cooking loss rate of recombinant horse meat was 12.78%,and the gel strength was 549 g.As a result,the recombinant horse had high quality.The established response surface model could accurately predict the relationship between conditions of TG and quality of re⁃combinant horse meat,and the relative error between the predicted value and the experimental value was small.The confidence was high.Under the optimal conditions of the TG,the addition of three different phosphorus⁃free water retaining agents was compared,and it was found that with the addition of 4%sorbitol,re⁃combinant horse meat could obtain higher water retaining capacity and tenderness.The quality characteristics of horse meat could be improved by adding TG and phosphorus⁃free water retaining agents.

关 键 词：马肉 谷氨酰胺转氨酶 凝胶强度 保水性 品质特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]