| 添加牛血浆蛋白和MTG酶对乳化肠凝胶特性的影响 |
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| 引用本文： | 靳红果,王蓉蓉,张伟清,彭增起.添加牛血浆蛋白和MTG酶对乳化肠凝胶特性的影响[J].食品工业科技,2011(11):364-367. |
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| 作者姓名： | 靳红果 王蓉蓉 张伟清 彭增起 |
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| 作者单位： | 南京农业大学,江苏南京,210095 |
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| 基金项目： | 现代农业(肉牛)产业技术体系专项经费(MAST-BeefCattlesystem) |
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| 摘 要： | 研究了牛血浆蛋白（BPP）和谷氨酰胺转胺酶（MTG）添加量对乳化肠产率、凝胶破裂强度和硬度、色泽的影响。结果表明,添加牛血浆蛋白和MTG酶对乳化肠产率、总压出汁液、凝胶强度和硬度有显著影响,但牛血浆蛋白处理组与MTG酶处理组有一定差异。添加牛血浆蛋白处理组乳化肠的L＊、a＊和b＊值显著高于MTG处理组。结论指出,牛血浆蛋白作为一种天然蛋白添加剂用来代替MTG,不仅能降低加工成本,还可以改善肉制品的品质。
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| 关 键 词： | 牛血浆蛋白 MTG 凝胶特性 乳化肠 |
Comparative study of effects of beef plasma protein and MTG on gelation properties of emulsion-type sausage |
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| JIN Hong-guo,WANG Rong-rong,ZHANG Wei-qing,PENG Zeng-qi.Comparative study of effects of beef plasma protein and MTG on gelation properties of emulsion-type sausage[J].Science and Technology of Food Industry,2011(11):364-367. |
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| Authors: | JIN Hong-guo WANG Rong-rong ZHANG Wei-qing PENG Zeng-qi |
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| Affiliation: | JIN Hong-guo,WANG Rong-rong,ZHANG Wei-qing,PENG Zeng-qi(Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | The study was aimed to examine the effects of beef plasma protein(BPP)and MTG on gelling characteristics of emulsion-type sausage.The results showed that the process yield,total expressible fluid,gel strength,gel hardness,color of emulsion-type sausage were significantly affected by the addition different levels of BPP and MTG.However,there were some different effects between BPP and MTG treated samples.The colors L,a and b values of the emulsion-type sausage with BPP was significantly increased in comparis... |
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| Keywords: | beef plasma protein MTG gelling characteristics emulsion-type sausage |
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