磷酸盐和转谷氨酰胺酶对鸡肉肠出品率和硬度的影响.pdfVIP

2006, Vol. 27, No. 05 49 1,2 1 1, 1 1 林丽军 ，孙 健 ，徐幸莲 *，周光宏 ，黄鸿兵 (1.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室，江苏 南京 210095； 2.南京工业大学制药与生命科学学院，江苏 南京 210009) ：本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响，并采用 4 L9 (3)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比；通过复合磷酸盐 (0.2%、0.3%、0.4%)与转谷氨酰 胺酶(0.4%、0.6%、0.8%)析因实验，分析了复合磷酸盐与转谷氨酰胺酶对鸡肉肠质构特性的影响。结果显示，复 合磷酸盐的最优配比为STP:SPP:SHMP为4:2:3；复合磷酸盐能显著提高鸡肉肠出品率；转谷氨酰胺酶能显著提高 鸡肉肠硬度；二者之间对肉制品出品率及硬度均无显著性交互作用。 ：鸡肉肠；磷酸盐；转谷氨酰胺酶；出品率；硬度 Effect of Phosphate and Transglutaminase on Yield and Hardness of Chicken Sausage 1,2 1 1, 1 1 LIN Li-jun ，SUN Jian ，XU Xing-lian *，ZHOU Guang-hong ，HUANG Hong-bing (1.Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China； 2.College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, China) Abstract ：Effects of sodium pypophosphate (SPP), sodium tripolyphosphate (STP) and sodium hexametaphosphate (SHMP) on the yield of chicken sausage were studied. And the optimum ratio of mixed phosphates was obtained by using orthogonal design L 4 9 (3).Also effects of mixed phosphates (0.2%, 0.3%, 0.4%)and Transglutaminase (TGase)(0.4%, 0.6%, 0.8%)on texture properties of chicken sausage were analyzed with the factorial experiment. Results showed that the optimum ratio of the mixed phosphates was STP:SPP:SHMP=4:2:3.Yield of chicken sausage increased significantly with the addition of mixed phosphates (p＜0.001). And TGase could incre