咸味肽鸟胺牛磺酸添加量对低钠肉糜热凝胶特性的影响.PDFVIP

2012, Vol. 26, No. 05 17 中国肉类食品综合研究中心 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 基础研究 () 赵颖颖，徐幸莲，王 霞，邹玉峰，孙 健，王 鹏 * (南京农业大学食品科技学院，江苏 南京 210095) 摘 要：研究咸味肽(鸟胺牛磺酸)添加量对低钠肉糜热凝胶特性的影响。采用单因素试验研究pH 值(6.0～7.2)对 50% 咸味肽替代后的肉糜热凝胶质构特性和保水性能的影响。在单因素试验的基础上，利用完全随机排列试验，研究 咸味肽替代比例(30% 、40% 、50%)和 pH 值(6.0 、6.5 、7.0)对肉糜热凝胶质构特性和保水性能的影响。结果表 明：在2.5% 的离子强度和50% 咸味肽替代比例下，pH 值的变化(6.0～7.2)对肉糜热凝胶的质构有显著影响，对保 水性影响不显著。咸味肽使用会对肉糜的质构及保水性质产生不利的影响，但调节pH 值至偏中性条件在一定程度 上可降低咸味肽的不利作用。 关键词： 咸味肽；p H 值；低食盐含量；肉糜；质构特性 Effect of Orn-Taurine as a Salty Peptide on Textural Properties of Heat-Induced Minced Chicken Gels at Low Ionic Strength ZHAO Ying-ying ，XU Xing-lian ，WANG Xia ，ZOU Yu-feng ，SUN Jian，WANG Peng* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：The effect of orn-taurine as a partial substitute for salt on textural properties of heat-induced minced chicken gels at low ionic strength was explored in this study. One-factor-at-a-time experiments were carried out to investigate the effect of pH on texture properties and water-holding capacity of heat-induced minced chicken gels with 50% orn-taurine substitution. Further, a completely randomized design was used to examine the effects of different levels (30%, 40% and 50%) of orn-taurine substitution and different pH levels (6.0, 6.5 and 7.0) on texture properties and water-holding capacity of heat-induced minced chicken gels. It was found that different pH levels (6.0 — 7.2) had a significant effect on texture properties of heat-induced minced chicken gels at 2.5% ionic strength and 50% substitution level, but h