辅料黏合剂的添加对调理猪排品质的影响

以猪颈背肉为主要原料,研究转谷氨酰胺酶(TG)、酪蛋白酸钠(SC)、复配胶(卡拉胶和魔芋胶1:1)对调理猪排品质的影响。通过单因素实验,研究转谷氨酰胺酶、酪蛋白酸钠、复配胶的添加对调理猪排剪切力、离心损失、蒸煮损失、水分含量、色差、出品率、感官评分的影响。在单因素实验的基础上,进行响应面试验,确定粘合剂的最优添加量。单因素结果表明,TG添加量为0.60%时,保水性及感官评分最高,酪蛋白酸钠添加量为0.10%,或复配胶(卡拉胶和魔芋胶1:1)添加量为0.20%时,既能保证适宜的嫩度与保水性,感官评分也最高。响应面试验结果表明,在转谷氨酰胺酶添加量为0.70%、酪蛋白酸钠添加量为0.07%、复配胶添加量为0.21%时,所加工的调理猪排的感官评分最高,总分60分时,得分为55.54。

Effects of Adhesive Accessories on the Quality of Prepared Pork Steaks

The effects of transglutaminase (TG), sodium casein (SC), mixed gum of carrageenan and konjac on the quality of the prepared pork steaks were studied with the pork nape as the main raw material. Single factor experiment was used to study the effects of the dosage of transglutaminase, sodium casein, mixed gum of carrageenan and konjac (1:1) on the shear force, centrifugal loss, cooking loss, water content, color, yield and sensory evaluation of the prepared pork steaks. On the basis of single factor experiment, response surface experiment was designed to determine the optimal dosage of adhesive accessories. The results of single factor experiment showed that water-holding capacity and sensory scores were highest when transglutaminase was 0.60%;appropriate tenderness and water-holding capacity were obtained and the highest sensory scores were achieved when sodium casein was 0.10%, or the mixed gum was 0.20%. Response surface analysis showed that, when transglutaminase content was 0.70%, the sodium casein content was 0.07%, and the mixed gum content was 0.21%, the sensory scores of the prepared pork steaks were highest, and the total score was 55.54 when the total score was 60.