卡拉胶、转谷氨酰胺酶及大豆分离蛋白对猪PSE肉低温香肠保水性和感官品质的影响

为研究卡拉胶、转谷氨酰胺酶（transglutaminase，TG）及大豆分离蛋白对猪PSE（pale、soft、exudative）肉低温香肠保水性和感官品质的影响，通过单因素试验和L9（34）正交试验，以蒸煮损失和感官品质为参考指标，确定最适添加量。结果表明：单独添加卡拉胶或大豆分离蛋白可以明显改善猪PSE肉低温香肠的蒸煮损失（P＜0.05），TG添加量超过0.6%会导致猪PSE肉低温香肠的保水性发生显著下降（P＜0.05）；正交试验进一步优化后确定卡拉胶、TG及大豆分离蛋白的最适添加量分别为0.5%、0.2%和4%；通过优选后的正交工艺进行验证发现，该工艺对猪PSE肉低温香肠的保水性和感官品质有明显的改善作用。

Effects of Carrageenan,Transglutaminase and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Low-Temperature Sausage Made from PSE Pork

This experiment was performed to determine the effects of carrageenan,transglutaminase(TG)and soybean protein isolate(SPI)on improving the water-holding capacity(WHC)and sensory quality of low-temperature sausage made from PSE(pale,soft,exudative)pork.One-factor-at-a-time method and an L9(34)orthogonal array design were used to optimize the amounts of carrageenan,TG and SPI together added to sausage based on cooking loss and sensory evaluation.The results showed that the addition of carrageenan or soy protein isolate could significantly improve the cooking loss of sausage(P<0.05).The addition of TG at a level greater than 0.6%resulted in a significant decrease in the WHC(P<0.05).The addition of 5%carrageenan,0.2%TG and 4%SPI was found to be the optimal combination to improve the WHC and sensory quality of low-temperature sausage.