卡拉胶和黄原胶对转谷氨酰胺酶处理PSE兔肉糜蒸煮损失与成胶能力的影响

通过添加卡拉胶和黄原胶以及转谷氨酰胺酶（transglutaminase，TG）处理，改进PSE兔肉糜的持水力和热诱导凝胶性质。以正常兔肉为对照，分别研究不同质量分数卡拉胶和黄原胶对TG处理PSE（肉色苍白、柔软、汁液渗出）兔肉糜蒸煮损失、热诱导凝胶强度以及色泽的影响。结果表明：添加质量分数为0～0.8%的卡拉胶对0.3%TG处理PSE和正常兔肉糜热诱导凝胶强度的提高作用没有显著影响，而蒸煮损失随卡拉胶质量分数的增加显著下降，L*值和a*值均明显下降；随着黄原胶质量分数的增加，PSE和正常兔肉的蒸煮损失显著减少，但凝胶强度均呈下降趋势，L*值和a*值均明显下降。在0.3%TG处理肉糜中分别添加质量分数为0.8%的卡拉胶或质量分数为0.05%～0.10%的黄原胶可显著降低蒸煮损失，并获得较好的凝胶效果。

Effects of Carrageenan and Xanthan Concentration on Cooking Loss and Gelling Capacity of Transgluminase-Treated PSE Rabbit Meat Batters

This study evaluated the effect of added carrageenan and xanthan on improving the water-binding capacity and
heat-induced gelation properties of PSE rabbit meat treated in advance with transglutaminase (TG). By using the normal
meat as control, the cooking loss, heat-induced gel strength and color parameters of TG-treated PSE meat batters were
evaluated as a function of carrageenan and xanthan concentration, respectively. The results showed that heat-induced gel
strength was not noticeably influenced when 0–0.8% carrageenan was added into TG-treated PSE and RFN rabbit meat.
However, the cooking loss of meat batters declined quickly with increasing carrageenan concentration, and L* and a* values
also decreased significantly. With an increase in xanthan addition, the cooking loss of PSE and RFN meat batters decreased
significantly, but gel strength showed a downward trend, and L* and a* values decreased significantly. In conclusion, the
addition of 0.8% carrageenan or 0.05%–0.10% xanthan in meat batters treated with 0.3% TG can result in a significant
decrease in cooking loss and a better gelation.