冷却碎羊肉的重组与护色和研究.pdfVIP

摘 要 本文研究了反应温度、反应时间、酶添加量及非肉蛋白的添加对重组冷却碎 羊肉重组效果的影响。确定了谷氨酰胺转氨酶反应的最适条件，优选出最适合添 加到冷却碎羊肉中的中非肉蛋白，并利用天然护色剂改善了冷却重组羊肉的外观 可接受性。 用谷氨酰胺转氨酶粘合碎羊肉，以粘合度为指标，采用三因素（反应温度、 反应时间、酶添加量）三水平正交试验，结果表明：三因素对粘合度影响的主次 顺序为：TG 浓度反应温度反应时间，得出谷氨酰胺转氨酶反应的最佳工艺条 件为：酶浓度1.2%、反应温度3℃、反应时间6 小时。 选取谷氨酰胺转氨酶及适当浓度的大豆分离蛋白、酪蛋白、卵清蛋白，以粘 合度为指标，建立了四因素二次回归正交旋转模型，结果表明：非肉蛋白与谷氨 酰胺转氨酶之间有协同增效作用。对回归方程优化处理后得出谷氨酰胺转氨酶与 非肉蛋白反应的最佳配比为：TG ：1.2%，大豆分离蛋白：0.7%，酪蛋白：0.3% ， 卵清蛋白：0.9%. 选取茶多酚、Vc-Na 、柠檬酸构成复合护色剂。以红度值为指标，建立护色剂 的三因素二次回归正交旋转模型，结果表明：三种护色剂具有协同增效作用，三 种天然护色剂的最佳配比为：茶多酚0.30%，柠檬酸0.07% ，Vc-Na 0.03%. 关键词：碎羊肉；重组肉；谷氨酰胺转氨酶；非肉蛋白；天然护色剂 Research on Restructured Processing and Color Protection of Minced Chilled Mutton Abstract The paper was aimed at studying the effect of transglutaminase and non-meat protein on the cohesive of restructured chilled mutton. The purpose of the study is to determine the optimum parameters, the best suitable non-meat protein, and using the natural color fixative to protect the color of restructured chilled mutton. Transglutaminase was used to deal with minced mutton according to three factors (concentration, temperature and reaction period) orthogonal experimental design with bonding degree as only guide. The optimum conditions of transglutaminas reaction were given : temperature 3℃,concentration1.2%,time 6 hour. Through single factor experiment and quadratic regressive, orthogonal rotatory experiment with four-factors(transglutaminase, isolated soy protein, casein and ovalbumin) ，mathematical models is developed with bonding degree and 4 factors. The result showed that optimal parameters achieving the desirable binding property of the minced mutton were : transglutaminase1.2%, isolated soy protein0.7%,casein0.3% and ovalbumin0.9%) Compound color fixative (tea polyphenol, Vc-Na and citric acid)was using to improve the col