谷氨酰胺转氨酶对鸭胸肉糜凝胶性能的影响

以鸭胸肉糜为研究对象，探讨不同谷氨酰胺转氨酶（transglutaminase，TG）添加量（0（T1）、2（T2）、4（T3）、6（T4）、8 g（T5））对肉糜保水性、色差、质构和水分分布状态的影响。结果表明：添加TG酶显著提高鸭胸肉糜的亮度值（L*）、蒸煮得率和质构参数（P＜0.05），降低红度值（a*）和黄度值（b*）；鸭胸肉糜的L*、蒸煮得率和质构特性随着TG酶添加量的增加而显著提高（P＜0.05），但T4和T5组差异不显著（P＞0.05）；鸭胸肉糜的T21和T22起始弛豫时间随着TG酶添加量的增加显著缩短（P＜0.05），T21的峰面积比例显著增加，T22的峰面积比例显著降低（P＜0.05），表明水分的流动性降低，但T4和T5组差异不显著（P＞0.05）。综上所述，711.6 g鸭胸肉糜中添加6 g TG酶时保水性和质构最佳。

Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter

In this paper, we assessed the effect of treatment with different amounts (0 (T1), 2 (T2), 4 (T3), 6 (T4) and 8 g (T5)) of transglutaminase (TG) on the water-holding capacity (WHC), color, texture properties and water state and distribution of duck breast meat batter. The results showed that the brightness value (L^*), cooking yield and texture properties of duck breast meat batter were increased significantly by TG treatment (P < 0.05), whereas the redness value (a^*) and yellowness value (b^*) values were decreased significantly (P < 0.05);the L^*, cooking yield and texture properties were increased significantly (P < 0.05) with TG amount up to 4 g and then were not changed significantly (T4 and T5)(P > 0.05). The T21 and T 22 relaxation times were declined significantly (P < 0.05) with increasing TG amount;the ratio of T21 peak area was increased, while the ratio of T22 peak area was decreased significantly (P < 0.05), indicating lowered water mobility. On the other hand, no significant difference occurred between the T4 and T5 groups. In conclusion, when 711.6 g of duck breast meat batter was treated with 6 g of TG, the best water holding capacity and texture were obtained.