摘要
目的研究转谷氨酰胺酶对混合肉糜(鸡胸肉:猪肉=3:1)蒸煮硬度的影响。方法对比混合肉糜加入转谷氨酰胺酶与不加酶混合肉糜的性能。结果主要影响性能的因素是保温时间,最佳条件为保温时间1.5 h,加酶量0.35%,保温温度40℃。结论添加转谷氨酰胺酶可改善混合肉糜的质构。
Objective To obtain the effect of transglutaminase （TG） on hardness of the mixed meat （chicken brisket ： pork = 3 ： 1）. Methods The parameter of the mixed meat with TG or without TG was compared. Results The main influential factor was the time of heat preservation and the optimum condition was as follows： 40 ℃ heat preservation for 1.5 h, the TG level of 0.35%. Conclusion TG can improve the water-holding capability of the mixed meat.
出处
《食品与药品》
CAS
2007年第07A期19-20,共2页
Food and Drug
