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| 谷氨酰胺转氨酶对鸡胸肉失水率影响的研究 | |
| 引用本文： | 吴立根,吴国玉,刘芳. 谷氨酰胺转氨酶对鸡胸肉失水率影响的研究[J]. 农产品加工．学刊, 2007, 0(12): 4-6 |
| 作者姓名： | 吴立根 吴国玉 刘芳 |
| 作者单位： | 1. 河南工业大学粮油食品学院,河南,郑州,450052 2. 郑州铁路局旅行服务总公司,河南,郑州,450052 3. 河北邯郸园林局,河北,邯郸,056002 |
| 基金项目： | 河南工业大学校科研和校改项目 |
| 摘 要： | 研究谷氨酰胺转氨酶(TG)对鸡胸肉失水率的作用。结果表明,加酶量为0.45%,保温温度为35℃和保温时间为0.5h时,鸡胸肉肉糜的失水率最低;分别添加不同量的大豆蛋白EGP,大豆蛋白HTP,大豆蛋白GsNa和变性淀粉Best对鸡胸肉失水率有影响,失水率最低的添加量分别为0.2%,10%,3%,8%;谷氨酰胺转氨酶的添加可以改变鸡胸肉的质构,从而提高其保水性,使其具有良好的风味和口感。 |
| 关 键 词： | 谷氨酰胺转氨酶 鸡胸肉 失水率 |
| 文章编号： | 1671-9646（2007）12-0004-03 |
| 收稿时间： | 2007-11-05 |
| 修稿时间： | 2007-11-05 |
Study on the Effects of Transglutaminase on the Cooked Loss of the Chick Meat |
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| Wu Ligen,Wu Cuoyu,Liu Feng. Study on the Effects of Transglutaminase on the Cooked Loss of the Chick Meat[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(12): 4-6 | |
| Authors: | Wu Ligen Wu Cuoyu Liu Feng |
| Abstract: | This article studied on the effects of TG on the rate of water-lossof the chick meat. The experiment showed that the loewset rate of water-loss,respectedly adding 0.25% TG,keeping the temperature of heat preservation at 35 ℃ and the time of heat preservation for 0.5 h. On the condition as above,adding different levels of soybean albumen(EGP)and soybean albumen(GsNa)the effect of TG on the mixed meat were studied. The results showed that the best usage was:soybean albumen(EGP)0.2%,soybean albumen(HTP)10%,soybean albumen(GsNa)3%,modified starch 8%. |
| Keywords: | transglutaminase mixed meat rate of water-loss |
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