谷氨酰胺转胺酶在重组鸡排中的应用研究

目的]研究谷氨酰胺转胺酶（TG酶）应用在重组鸡排中的加工工艺.方法]以碎鸡肉为原料,研究了谷氨酰胺转胺酶重组鸡排的加工工艺,以质构特性中弹性和粘附性为指标,通过单因素试验分析TG酶添加量、反应时间和反应温度对鸡排品质的影响,并根据单因素试验结果设计正交试验,得出谷氨酰胺转胺酶（TG酶）应用在重组鸡排中的最佳工艺条件.结果]试验得出,谷氨酰胺转胺酶重组鸡排的加工工艺为：TG酶添加量为3 U/g、反应时间4h、反应温度35℃.根据最佳工艺得到的鸡排产品肉质细腻,有弹性,油炸后表面为金黄色,具有鸡肉制品特有的香味,与市售鸡排没有显著差异.结论]研究可为肉制品加工产生的碎肉进行综合利用提供参考依据.

Study on Application of Glutamine Transaminase in Recombinant Chicken

Objective ] To study processing technique of glutamine transaminase applied in recombinant chicken. Method ] Using shreddedchicken as raw material, the glutamine transaminase recombinant chicken processing technology was studied. With texture characteristics anal-ysis as indicator, single factor experiment was conducted to analyze the influence of TG enzyme addition amount, reaction time and reactiontemperature on chicken quality. According to the single factor results, orthogonal experiment was designed to obtain the optimal technique con-ditions. Result ] The results showed that the TG enzyme addition amount, reaction time and reaction temperature were 3 U/g, 4 h, 35 ℃.The optimum process get fleshy delicate, elastic and golden yellow chicken with distinctive flavor just as alike those sold in market. Conclu-sion] The study can provide reference basis for comprehensive utilization of shredded chicken.