添加谷氨酰胺转氨酶对鲊广椒肉丸品质的影响
|
摘要
以滋味、色泽、保水性和质构为指标,评价谷氨酰胺转氨酶(glutamine transaminase,TG酶)对鲊广椒肉丸食用品质的影响。结果表明:使用TG酶虽然对鲊广椒肉丸部分滋味指标有影响,但其差异性不足以通过感官鉴评区分。TG酶添加量为0.33%时即可显著降低鲊广椒肉丸的粘性、自由水的弛豫时间和含量(P<0.05)。添加量为0.67%时可显著提高肉丸的黄蓝度、胶着性、粘聚性和回复性(P<0.05),达到1.0%时可显著提高肉丸的白度并降低其蒸煮损失率(P<0.05)。由此可见,TG酶可用于鲊广椒肉丸的加工。
The effects of glutamine transaminase on the quality properties of Zhaguangjiao meatball were investigated by the detection of taste,color,water-holding capacity,and texture. Although the addition of glutamine transaminase had an effect on the taste of Zhaguangjiao meatball,the difference among different treatment group could not be identified by sensory evaluation. When the addition of glutamine transaminase was up to 0.33 %,the adhesiveness,relaxation time and contents of free water of Zhaguangjiao meatball would be significantly reduced. Meanwhile,the b*,gumminess,cohesiveness,and resilience were significantly increased with the addition of glutamine transaminase up to 0.67 %(P<0.05). It was worth mentioning that higher a* and lower cooking loss rate could be achieved through the addition of glutamine transaminase up to 1.0 %. Thus,the results suggested that glutamine transaminase had a potential for application in the processing of Zhaguangjiao meatball.
The effects of glutamine transaminase on the quality properties of Zhaguangjiao meatball were investigated by the detection of taste,color,water-holding capacity,and texture. Although the addition of glutamine transaminase had an effect on the taste of Zhaguangjiao meatball,the difference among different treatment group could not be identified by sensory evaluation. When the addition of glutamine transaminase was up to 0.33 %,the adhesiveness,relaxation time and contents of free water of Zhaguangjiao meatball would be significantly reduced. Meanwhile,the b*,gumminess,cohesiveness,and resilience were significantly increased with the addition of glutamine transaminase up to 0.67 %(P<0.05). It was worth mentioning that higher a* and lower cooking loss rate could be achieved through the addition of glutamine transaminase up to 1.0 %. Thus,the results suggested that glutamine transaminase had a potential for application in the processing of Zhaguangjiao meatball.
引文
[1]朱丽娟,葛平珍,韦诚,等.粳米鲊海椒的抗氧化活性及其对小鼠肝脏脂质过氧化作用的影响[J].食品科学,2017,38(13):229-237
[2]胡胜杰,张春月,程佳佳,等.玉米膳食纤维保健肉丸的研究[J].河南科技学院学报(自然科学版),2017,45(3):34-38
[3]陈昌勇,何腊平,李翠芹,等.Plackett-Burman设计和响应面法优化速冻紫苏籽肉丸的配方[J].食品工业科技,2016,37(4):259-265
[4]Kuraishi C,Sakamoto J,Yamazaki K,et al.Production of restructured meat using microbial transglutaminase without salt or cooking[J].Journal of Food Science,2010,62(3):488-490
[5]Abou-Soliman N H I,Sakr S S,Awad S.Physico-chemical,microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase[J].Journal of Food Science and Technology,2017,54(6):1-12
[6]Palmeira K R,Rodrigues B L,Gaze L V,et al.Use of transglutaminase,soybean waste and salt replacement in the elaboration of trout(Oncorhynchus mykiss)meatball[J].International Food Research Journal,2014,21(4):1597-1602
[7]陈怡岑,彭宏刚,曹艳婷,等.TG和大豆分离蛋白对猪PSE肉丸保水性和硬度的影响[J].食品工业,2015,36(10):218-222
[8]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191
[9]王金路,王雪琦,仪淑敏,等.金线鱼鱼丸冷藏过程中品质变化规律研究[J].水产科学,2015,34(1):14-19
[10]张明成,周凤超,张春华.添加不同配比7S/11S大豆球蛋白对鸡肉丸品质的影响[J].食品与发酵工业,2016,42(9):137-142
[11]方媛媛,刘帅,聂乾忠.功能性添加物对宁乡花猪肉丸质构的影响研究[J].食品研究与开发,2016,37(18):114-119
[12]Han M,Wang P,Xu X,et al.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J].Food Research International,2014,62:1175-1182
[13]Kobayashi Y,Habara M,Ikezazki H,et al.Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J].Sensors,2010,10(4):3411-3443
[14]卞君杰.TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D].扬州:扬州大学,2016
[15]任小青,于弘慧,马俪珍.利用LF-NMR研究猪肉糜冷藏过程中品质的变化[J].食品研究与开发,2015,36(15):120-123
[16]王淼,吕晓玲.食品生物化学[M].北京:中国轻工业出版社,2009
[2]胡胜杰,张春月,程佳佳,等.玉米膳食纤维保健肉丸的研究[J].河南科技学院学报(自然科学版),2017,45(3):34-38
[3]陈昌勇,何腊平,李翠芹,等.Plackett-Burman设计和响应面法优化速冻紫苏籽肉丸的配方[J].食品工业科技,2016,37(4):259-265
[4]Kuraishi C,Sakamoto J,Yamazaki K,et al.Production of restructured meat using microbial transglutaminase without salt or cooking[J].Journal of Food Science,2010,62(3):488-490
[5]Abou-Soliman N H I,Sakr S S,Awad S.Physico-chemical,microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase[J].Journal of Food Science and Technology,2017,54(6):1-12
[6]Palmeira K R,Rodrigues B L,Gaze L V,et al.Use of transglutaminase,soybean waste and salt replacement in the elaboration of trout(Oncorhynchus mykiss)meatball[J].International Food Research Journal,2014,21(4):1597-1602
[7]陈怡岑,彭宏刚,曹艳婷,等.TG和大豆分离蛋白对猪PSE肉丸保水性和硬度的影响[J].食品工业,2015,36(10):218-222
[8]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191
[9]王金路,王雪琦,仪淑敏,等.金线鱼鱼丸冷藏过程中品质变化规律研究[J].水产科学,2015,34(1):14-19
[10]张明成,周凤超,张春华.添加不同配比7S/11S大豆球蛋白对鸡肉丸品质的影响[J].食品与发酵工业,2016,42(9):137-142
[11]方媛媛,刘帅,聂乾忠.功能性添加物对宁乡花猪肉丸质构的影响研究[J].食品研究与开发,2016,37(18):114-119
[12]Han M,Wang P,Xu X,et al.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J].Food Research International,2014,62:1175-1182
[13]Kobayashi Y,Habara M,Ikezazki H,et al.Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J].Sensors,2010,10(4):3411-3443
[14]卞君杰.TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D].扬州:扬州大学,2016
[15]任小青,于弘慧,马俪珍.利用LF-NMR研究猪肉糜冷藏过程中品质的变化[J].食品研究与开发,2015,36(15):120-123
[16]王淼,吕晓玲.食品生物化学[M].北京:中国轻工业出版社,2009