| 酪蛋白在碎猪肉边角料重组中的应用研究 |
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| 引用本文： | 白艳红,赵电波,毛多斌,郭金磊,张小燕,杨公明.酪蛋白在碎猪肉边角料重组中的应用研究[J].食品工业科技,2008(12). |
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| 作者姓名： | 白艳红 赵电波 毛多斌 郭金磊 张小燕 杨公明 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002
2. 郑州轻工业学院食品与生物工程学院,河南郑州,450002;华南农业大学食品学院,广东广州,510642 |
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| 基金项目： | 河南省高校杰出科研创新人才工程项目
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郑州轻工业学院博士科研启动基金
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| 摘 要： | 主要研究了以鲜猪肉分割过程中产生的碎精肉为原料,经腌制后添加转谷氨酰胺酶、酪蛋白进行重组的工艺.以转谷氨酰胺酶添加量、酪蛋白添加量和反应时间为影响因素,以坚实度和内聚性为指标进行重组工艺参数优化,结果表明,在原料肉中添加4g/kg TG和20g/kg酪蛋白,6℃条件下反应12h,重组肉的坚实度和内聚性分别为825g和0.334,研究结果为碎肉的重组和综合利用提供了理论依据.
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| 关 键 词： | 碎猪肉 重组 坚实度 内聚性 |
Study on application of casein protein on restructured pork from leftover minced pork products |
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| BAI Yan-hong,ZHAO Dian-bo,MAO Duo-bin,GUO Jin-lei,ZHANG Xiao-yan,YANG Gong-ming.Study on application of casein protein on restructured pork from leftover minced pork products[J].Science and Technology of Food Industry,2008(12). |
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| Authors: | BAI Yan-hong ZHAO Dian-bo MAO Duo-bin GUO Jin-lei ZHANG Xiao-yan YANG Gong-ming |
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| Affiliation: | 1.Food Engineering and Biotechnology College of Zhengzhou University of Light Industry;Zhengzhou 450002;China;2.College of Food Science of South China Agricultural University;Guangzhou 510642;China |
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| Abstract: | The technology of restructured pork from leftover minced pork products,transglutaminase and casein protein was studied.The effects of transglutaminase content,casein protein content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized.The results showed that the optimum condition of reaction was:4g/kg transglutaminase,20g/kg casein protein,reaction time 12h.The firmness and cohesiveness of restructured pork were 825g and 0.334 respectively.The study would pro... |
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| Keywords: | minced pork products restructured firmness cohesiveness |
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