摘要
目的研究转谷氨酰胺酶对混合肉的作用。方法混合肉加入该酶对比不加酶的肉糜的性能。结果经过实验得出最佳条件组合为保温时间1.5h,加酶量0.35%,保温温度40℃。结论转谷氨酰胺酶的添加可以改变肉的保水性。
Objective To study the effect of transglutaminase on the mixed meat （chicken breast ： pork = 3 ： 1）. Methods The parameter of the mixed meat with transglutaminase was compared with that of the mixed meat without transglutaminase. Results The optimum condition was as follows： holding temperature of 40 ℃, holding time of 1.5 h and the level of transglutaminase of 0.35%. Conclusion Transglutaminase can improve the capability of water holding of the mixed meat.
出处
《食品与药品》
CAS
2006年第10A期57-59,共3页
Food and Drug
关键词
转谷氨酰胺酶
混合肉
失水率
硬度
transglutaminase
mixed meat
rate of water loss
hardness
