转谷氨酰胺酶对碎牛肉保水性和微观结构的影响

为提高碎牛肉的利用率,将碎牛肉制成牛肉肠经转谷氨酰胺酶处理,在单因素实验的基础上,通过响应面分析得到转谷氨酰胺酶降低牛肉肠蒸煮损失率的最适条件为酶量0.3%、反应时间20min、反应温度30℃,提高牛肉肠保水性的最适处理条件为酶量0.4%、反应时间20min、反应温度30℃,且经该条件(酶量0.4%、反应时间20min、反应温度30℃)处理后的牛肉肠各项指标明显优于对照组,微观结构也更加规则有序。由此可知:适当的转谷氨酰胺酶处理可以有效改善碎牛肉的保水性能和微观结构,具有较好的应用前景。 

Effects of transglutaminase on the water-holding capacity and microstructure of minced beef

In order to make full use of low-value minced beef, the effect of transglutaminase treatment on the beef sausage based on minced beef were investigated.On the base of single factor experiments, response surface analysis was applied to study the factors of beef sausage.The results showed that: the optimum conditions for cooking loss of minced beef were determined as 0.3% transglutaminase concentration, 20min reaction time and 30℃ reaction temperature. The optimum conditions for water- holding capacity were determined as 0.4% transglutaminase concentration, 20min reaction time and 30℃ reaction temperature, and under these conditions, the major indexes of the obtained product could be significantly improved, whose microstructure was more regular.It could be concluded that appropriate transglutaminase treatment was a promising technology since it could improve the water retention and microstructure of minced beef.