转谷氨酰胺酶及非肉蛋白对生煎调理鸭肉饼物性及感官的影响
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摘要
为探究非肉蛋白和转谷氨酰胺酶(glutamine transaminase,TG)的添加量对鸭肉饼物性及感官的影响,以鸭胸肉为原料,通过单因素试验考察大豆分离蛋白、卵清蛋白、酪蛋白酸钠和TG添加量以及反应时间对生煎调理鸭肉饼质构和感官品质的影响,并利用响应面法优化工艺条件。结果表明:3种蛋白和TG的添加量以及反应时间对鸭肉饼的硬度及感官均影响显著(P<0.05),3种蛋白的添加比例为大豆分离蛋白、卵清蛋白、酪蛋白酸钠质量比5∶4∶2;加工生煎调理鸭肉饼的最佳工艺参数为TG添加量1.25%、反应时间155 min、反应温度4℃、复合蛋白添加量2.25%,所得产品硬度1 723.37 g、弹性0.83、咀嚼性1 683 g、胶着性2 036.40 g、黏聚性1.18、回复性0.49、感官评分41.23分,产品硬度适宜,感官评价较好。
This study was undertaken to explore the effects of non-meat protein and transglutaminase(TG) on the texture and sensory properties of duck patties. The texture and sensory quality were investigated as a function of soybean protein isolate(SPI), ovalbumin, sodium caseinate and transglutaminase addition and reaction time using one-factor-at-a-time method and response surface methodology. The results showed that all above variables has a significant influence on the hardness and sensory quality of duck patties(P < 0.05). SPI, ovalbumin and sodium caseinate mixed at a mass ratio of5:4:2 were added to duck patties. The optimum processing parameters were as follows: TG concentration 1.25%, reaction time 155 min, reaction temperature 4 ℃ and protein mixture concentration 2.25%. The product produced under the optimized conditions had moderate hardness of 1 723.37 g and high scored sensory evaluation(41.23 points) and its texture properties were as follows: elasticity 0.83, chewiness 1 683 g, adhesiveness 2 036.40 g, cohesiveness 1.18, and resilience 0.49.
This study was undertaken to explore the effects of non-meat protein and transglutaminase(TG) on the texture and sensory properties of duck patties. The texture and sensory quality were investigated as a function of soybean protein isolate(SPI), ovalbumin, sodium caseinate and transglutaminase addition and reaction time using one-factor-at-a-time method and response surface methodology. The results showed that all above variables has a significant influence on the hardness and sensory quality of duck patties(P < 0.05). SPI, ovalbumin and sodium caseinate mixed at a mass ratio of5:4:2 were added to duck patties. The optimum processing parameters were as follows: TG concentration 1.25%, reaction time 155 min, reaction temperature 4 ℃ and protein mixture concentration 2.25%. The product produced under the optimized conditions had moderate hardness of 1 723.37 g and high scored sensory evaluation(41.23 points) and its texture properties were as follows: elasticity 0.83, chewiness 1 683 g, adhesiveness 2 036.40 g, cohesiveness 1.18, and resilience 0.49.
引文
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[26]HU H, LI-CHAN E C Y, WAN L, et al. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate[J]. Food Hydrocolloids, 2013, 32(2):303-311. DOI:10.1016/j.foodhyd.2013.01.016.
[27]GAN C Y, CHENG L H, EASA A M. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking[J]. Food Research International, 2008, 41(6):600-605.DOI:10.1016/j.foodres.2008.03.015.
[28]YOUSSEFMK,BARBUTS.Fatreductionincomminuted meat products-effects of beef fat, regular and pre-emulsified canolaoil[J].MeatScience,2011,87(4):356-360.DOI:10.1016/j.meatsci.2010.11.011.
[29]梁海燕,马丽珍.非肉蛋白对重组碎羊肉卷黏合特性的研究[J].农产品加工(学刊), 2005(4):15-17.
[30]施珍珍,陈舜胜,王慧.卵清蛋白对白鲢鱼糜凝胶性能的影响[J].食品与发酵工业, 2015, 41(12):70-74. DOI:10.13995/j.cnki.11-1802/ts.201512013.
[31]孔保华,刘迪迪,刘骞,等.添加不同非肉蛋白对乳化肠品质特性的影响[J].食品科学, 2011, 32(7):145-150.
[32]段茂华,程传波,邢子鑫,等.转谷氨酰胺酶改善加工牛肉制品质构的初步研究[J].食品科技, 2008(6):86-89. DOI:10.13684/j.cnki.spkj.2008.06.038.
[33]张卫佳.转谷氨酰胺酶以及非肉蛋白在肉类加工中的应用研究[D].成都:西华大学, 2008:26.
[2]季晓南.我国禽肉制品的现状和发展趋势[J].饲料博览,2009(8):49-51.
[3]张莉,朱海波.2016年中国禽肉市场形势及未来展望[J].农业展望,2016, 12(10):12-16.
[4]LEE N, KWAK H S, JOO J, et al. Effects of partial replacement of pork meat with chicken or duck meat on the texture, flavor, and consumer acceptance of sausage[J]. Journal of Food Quality, 2018(4):1-9. DOI:10.1155/2018/6972848.
[5]张玉霞,亓丽红,王友令.我国水禽产业发展现状及制约因素分析[J].中国家禽,2018,40(12):1-4.DOI:10.16372/j.issn.1004-6364.2018.12.001.
[6]牛海力,刘骞,姜秀丽,等.非肉蛋白对乳化体系稳定性影响的研究进展[J].肉类研究, 2016, 30(3):39-43. DOI:10.15922/j.cnki.rlyj.2016.03.009.
[7]WANG Limin, YU Bo, WANG Ruixuan, et al. Biotechnological routes for transglutaminase production:recent achievements, perspectives and limits[J]. Trends in Food Science and Technology, 2018, 81:116-120. DOI:10.1016/j.tifs.2018.09.015.
[8]程巧芬,徐幸莲,周光宏.转谷氨酰胺酶及非肉蛋白对糜状肉制品质构性能的影响[J].南京农业大学学报, 2003(2):88-92.
[9]王琦.冷却碎羊肉的重组与护色研究[D].呼和浩特:内蒙古农业大学, 2011:25.
[10]迟晓光.重组牛肉加工技术研究[D].南京:南京农业大学, 2011:29.
[11]杨华,李共国,高有领.非肉蛋白对重组低值海水鱼鱼肉黏合特性的研究[J].食品工业科技, 2007, 28(10):105-107. DOI:10.13386/j.issn1002-0306.2007.10.020.
[12]高雪琴.大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响及机理研究[D].南京:南京农业大学, 2015:56.
[13]张毅超.中式重组火腿黏合剂配方及工艺条件优化的研究[D].哈尔滨:哈尔滨商业大学, 2016:20.
[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, 2016:17.
[15]周倩,惠腾,刘毅,等.品种和部位对鸡肉原料特性及其加工性能影响的研究进展[J].肉类研究, 2017, 31(7):57-61. DOI:10.7506/rlyj1001-8123-201707010.
[16]赵知微,曾茂茂,何志勇,等.大豆分离蛋白添加方式对素食汉堡肉饼品质的影响[J].食品工业科技, 2013, 34(18):266-268; 274.DOI:10.13386/j.issn1002-0306.2013.18.071.
[17]李玉珍,林亲录,肖怀秋.大豆分离蛋白在肉制品中的应用研究[J].肉类研究, 2006, 30(1):26-30.
[18]梁海燕.转谷氨酰胺酶及非肉蛋白在重组碎羊肉加工中的作用效果研究[D].晋中:山西农业大学, 2005:14.
[19]GOK V, AKKAYA L, OBUZ E, et al. Effect of ground poppy seed as a fat replacer on meat burgers[J]. Meat Science, 2011, 89(4):400-404.DOI:10.1016/j.meatsci.2011.04.032.
[20]段昌圣,赵双娟,黄文,等.三聚磷酸盐对鸭肉品质的影响[J].食品科学, 2013, 34(7):62-66.
[21]杨震,贡慧,刘梦,等.辅料配比及烹饪方式对速冻羊肉饼品质的影响[J].肉类研究, 2018, 32(1):23-29. DOI:10.7506/rlyj1001-8123-201801004.
[22]YOUN K H. Effects of gamma irradiation and X-ray irradiation on quality, sensory characteristics of beef patties[C]//Proceedings of 2014InternationalConferenceonFoodandNutrition Technology,Hong Kong, 2014:24-28.
[23]GIULIA T,HANNECB,JETTEF Y,etal.Relationshipbetween hardness and myowater properties in Wooden Breast affected chicken meat:a nuclear magnetic resonance study[J]. LWT-Food Science and Technology, 2017, 86:20-24. DOI:10.1016/j.lwt.2017.07.032.
[24]农业部畜禽产品质量监督检验测试中心,北京国农工贸发展中心.肉与肉制品感官评定规范:GB/T 22210—2008[S].北京:中国标准出版社, 2008.
[25]曹玲,张坤生,任云霞.玉米淀粉、魔芋胶和大豆分离蛋白对鸡肉丸持水力的影响[J].食品工业科技, 2015, 36(4):227-230.DOI:10.13386/j.issn1002-0306.2015.04.041.
[26]HU H, LI-CHAN E C Y, WAN L, et al. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate[J]. Food Hydrocolloids, 2013, 32(2):303-311. DOI:10.1016/j.foodhyd.2013.01.016.
[27]GAN C Y, CHENG L H, EASA A M. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking[J]. Food Research International, 2008, 41(6):600-605.DOI:10.1016/j.foodres.2008.03.015.
[28]YOUSSEFMK,BARBUTS.Fatreductionincomminuted meat products-effects of beef fat, regular and pre-emulsified canolaoil[J].MeatScience,2011,87(4):356-360.DOI:10.1016/j.meatsci.2010.11.011.
[29]梁海燕,马丽珍.非肉蛋白对重组碎羊肉卷黏合特性的研究[J].农产品加工(学刊), 2005(4):15-17.
[30]施珍珍,陈舜胜,王慧.卵清蛋白对白鲢鱼糜凝胶性能的影响[J].食品与发酵工业, 2015, 41(12):70-74. DOI:10.13995/j.cnki.11-1802/ts.201512013.
[31]孔保华,刘迪迪,刘骞,等.添加不同非肉蛋白对乳化肠品质特性的影响[J].食品科学, 2011, 32(7):145-150.
[32]段茂华,程传波,邢子鑫,等.转谷氨酰胺酶改善加工牛肉制品质构的初步研究[J].食品科技, 2008(6):86-89. DOI:10.13684/j.cnki.spkj.2008.06.038.
[33]张卫佳.转谷氨酰胺酶以及非肉蛋白在肉类加工中的应用研究[D].成都:西华大学, 2008:26.