嫩化和保湿联合作用改善猪肉脯品质的研究
|
摘要
传统猪肉脯的加工过程都有一个脱水烘干的操作,这将导致猪肉脯出现质地粗糙、弹性不够、切片性能差、不易成形、外表僵硬、口感较差等问题,本研究主要利用木瓜蛋白酶降解结缔组织和肌原纤维,使猪肉脯嫩化,再利用保湿剂与水的强力结合作用,在基本不改变产品水分活度的情况下,适当提高产品的水分含量,从而解决这些问题,进而提高产品的风味和口感。
首先,分别研究了复合磷酸盐和木瓜蛋白酶的嫩化效果并进行对比,结果显示木瓜蛋白酶的嫩化效果更好,因此选择木瓜蛋白酶作为对猪肉脯的嫩化方法。由于木瓜蛋白酶嫩化后肌肉结构过于松散,在猪肉脯后期加工中会出现产品易碎、成型性差等问题,因此利用谷氨酰胺转氨酶来解决这一问题。双酶作用优化得到了猪肉脯质构改善效果最佳的工艺条件为：木瓜蛋白酶用量360 U/g、作用温度70℃、作用时间20 min；谷氨酰胺转氨酶用量7 U/g、作用温度50℃、作用时间2.5 h。最后利用扫描电镜观察了不同处理猪肉的超微结构,分析探讨了产品质构改善的理论依据。
其次,研究了山梨醇、甘油和丙二醇这三种多羟基保湿剂对猪肉脯的保湿性能,结果显示它们对猪肉脯均具有良好的保湿效果。研究其对产品品质如嫩度、水分含量、水分活度、成品率的改善情况,发现这三种多羟基保湿剂对产品品质也都具有良好的改善作用。最后通过复配,得到这三种多羟基保湿剂对猪肉脯品质改善效果最好的工艺条件：山梨醇用量4 g/100 g、甘油用量3 ml/100g、丙二醇用量0.2 ml/100 g。
最后,对品质改善后产品进行综合评价,结果发现,品质改善后的猪肉脯比起空白样品,在嫩度、成品率、水分含量等指标上都表现出了优势。将处理样品和空白样品在40℃、45℃、50℃、55℃的条件下贮藏,对比研究贮藏过程中,处理样和未处理样的贮藏特性,并建立处理样和空白样菌落总数随贮藏温度和时间变化的货架期预测模型。根据模型计算出在25℃贮藏条件下,处理样和空白样的货架期分别为212天和151天。这说明与空白样相比,处理样品的货架期得到明显提高。
Dried meat slice made by traditional process is hard and difficult to chew generally.Therefor, papain is commonly used to fracture connective tissue and muscle fiber to make the dried meat slice tenderized. The humectants with many hydroxyl have the ability to combine with water. Hence the humectants are applied to improve the moisture content of the dried meat slice, without improving water activity. And flavor and taste of the products will also be improved correspondingly.
First, the tenderizing effects of compound phosphate and papain were studied. The results show that papain is better to the tenderness of meat. After tenderizing by papain the muscles always show too loose, brittle, rough texture and so on. So the transglutaminase is used to cross-link the tender pork. The process conditions to improve the texture of the dried meat slice with dual-enzyme are gained as follow:the amount of papain is 360 U/g, reaction time is 20 min, reaction temperature is 70℃; the transglutaminase dosage is 7 U/g, reaction time is 2.5 h, reaction temperature is 50℃. The microstructure of pork with different treatments were observed by scanning electron microscopy to verify theoretical basis of the texture's improvement.
Second, moisture isotherms of sorbitol, glycerin and propylene glycol were studied to realize their moisturizing properties. The results reveal that all the three humectants have good moisturizing effect. The quality of products was also studied such as tenderness, moisture content, water activity, product yield. The three humectants had favorable effect to improve the quality. Through the complex test, the best compound recipe to improve the texture is obtained as follow:the amount of sorbitol 4 g/100g, glycerol 3 ml/100g and propylene glycol 0.2 ml/100g.
Finally, the samples without any treatment are compared with the ones under treatment by the optimization process, the latter showed a clear advantage at all aspects of quality. The two types of samples were stored at 40℃,45℃,50℃,55℃,60℃respectively, The changes of the total number of colonies were observed and the shelf life prediction models were established. The shelf life of samples without any treatment is 151 days and the shelf life of treated samples is 212 days under the storage condition of 25℃. This indicated the shelf life of treated samples prolonged significantly comparing with untreated samples.
首先,分别研究了复合磷酸盐和木瓜蛋白酶的嫩化效果并进行对比,结果显示木瓜蛋白酶的嫩化效果更好,因此选择木瓜蛋白酶作为对猪肉脯的嫩化方法。由于木瓜蛋白酶嫩化后肌肉结构过于松散,在猪肉脯后期加工中会出现产品易碎、成型性差等问题,因此利用谷氨酰胺转氨酶来解决这一问题。双酶作用优化得到了猪肉脯质构改善效果最佳的工艺条件为：木瓜蛋白酶用量360 U/g、作用温度70℃、作用时间20 min；谷氨酰胺转氨酶用量7 U/g、作用温度50℃、作用时间2.5 h。最后利用扫描电镜观察了不同处理猪肉的超微结构,分析探讨了产品质构改善的理论依据。
其次,研究了山梨醇、甘油和丙二醇这三种多羟基保湿剂对猪肉脯的保湿性能,结果显示它们对猪肉脯均具有良好的保湿效果。研究其对产品品质如嫩度、水分含量、水分活度、成品率的改善情况,发现这三种多羟基保湿剂对产品品质也都具有良好的改善作用。最后通过复配,得到这三种多羟基保湿剂对猪肉脯品质改善效果最好的工艺条件：山梨醇用量4 g/100 g、甘油用量3 ml/100g、丙二醇用量0.2 ml/100 g。
最后,对品质改善后产品进行综合评价,结果发现,品质改善后的猪肉脯比起空白样品,在嫩度、成品率、水分含量等指标上都表现出了优势。将处理样品和空白样品在40℃、45℃、50℃、55℃的条件下贮藏,对比研究贮藏过程中,处理样和未处理样的贮藏特性,并建立处理样和空白样菌落总数随贮藏温度和时间变化的货架期预测模型。根据模型计算出在25℃贮藏条件下,处理样和空白样的货架期分别为212天和151天。这说明与空白样相比,处理样品的货架期得到明显提高。
Dried meat slice made by traditional process is hard and difficult to chew generally.Therefor, papain is commonly used to fracture connective tissue and muscle fiber to make the dried meat slice tenderized. The humectants with many hydroxyl have the ability to combine with water. Hence the humectants are applied to improve the moisture content of the dried meat slice, without improving water activity. And flavor and taste of the products will also be improved correspondingly.
First, the tenderizing effects of compound phosphate and papain were studied. The results show that papain is better to the tenderness of meat. After tenderizing by papain the muscles always show too loose, brittle, rough texture and so on. So the transglutaminase is used to cross-link the tender pork. The process conditions to improve the texture of the dried meat slice with dual-enzyme are gained as follow:the amount of papain is 360 U/g, reaction time is 20 min, reaction temperature is 70℃; the transglutaminase dosage is 7 U/g, reaction time is 2.5 h, reaction temperature is 50℃. The microstructure of pork with different treatments were observed by scanning electron microscopy to verify theoretical basis of the texture's improvement.
Second, moisture isotherms of sorbitol, glycerin and propylene glycol were studied to realize their moisturizing properties. The results reveal that all the three humectants have good moisturizing effect. The quality of products was also studied such as tenderness, moisture content, water activity, product yield. The three humectants had favorable effect to improve the quality. Through the complex test, the best compound recipe to improve the texture is obtained as follow:the amount of sorbitol 4 g/100g, glycerol 3 ml/100g and propylene glycol 0.2 ml/100g.
Finally, the samples without any treatment are compared with the ones under treatment by the optimization process, the latter showed a clear advantage at all aspects of quality. The two types of samples were stored at 40℃,45℃,50℃,55℃,60℃respectively, The changes of the total number of colonies were observed and the shelf life prediction models were established. The shelf life of samples without any treatment is 151 days and the shelf life of treated samples is 212 days under the storage condition of 25℃. This indicated the shelf life of treated samples prolonged significantly comparing with untreated samples.
引文
[1]姜媛媛,刘兆庆,王曙文.我国肉制品的生产加工与发展趋势[J].肉类工业,2004(10)：40-42
[2]杜冰冰,徐振辉.我国肉制品的发展趋势[J].肉类工业,2007(6)：2-4
[3]杜亚军.燕麦膳食纤维肉脯的研制[J].肉类工业,2003(11)：15-17
[4]李星科,李开雄,王令建等.猪肉脯制作工艺的改进[J].肉类工业,2005(12)：6-9
[5]阎敏.猪肉脯的研究和发展前景[J].肉类工业,2008(10)：54-56
[6]杨云香.高纤维肉脯的研制[J].山西食品工业,2004(1)：23-25
[7]陈永强.肉类嫩化研究现状与发展趋势[J].肉类研究,2008(5)：25-28
[8]周光宏.肉品学[M].北京：中国农业科技出版社,1999：147-276
[9]胡铁军,戴运达,马成林等.半干牛肉制品新工艺对产品嫩度影响的研究[J].肉类工业,2000(5)：32-36
[10]于东,安辛欣,张秋勤等.胶原蛋白粉制取及其对肉类品质的影响研究[J].中国食物与营养,2007(11)：30-33
[11]王平.保湿剂对鸭肉干品质改良的研究[J].肉类工业,2009(6)：43-46
[12]刘寿春,钟赛意,葛长荣.肉品嫩化理论及嫩化方法的研究进展[J].肉品卫生,2005(7)：25-28
[13]陈永强.肉类嫩化研究现状与发展趋势[J].肉类研究,2008(5)：25-28
[14]周光宏.畜产品加工学[M].北京：中国农业出版社,2002.35-40
[15]赵立艳,彭增起.盐和有机酸对肉品嫩度的影响[J].肉类工业,2002(10)：13-15
[16]Zheng M,Detienne N A,Barnes B W,et al.Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade[J].Science of Food Agriculture,2000(81):82-87
[17]Dalle Zotte A.Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality[J].Livestock Production Science,2002(75):11-32
[18]王道营,诸永志,徐为民.复合磷酸盐在肉品加工中的应用[J].食品研究与开发,2007,28(10)：167-169
[19]赵立艳、彭增起、陈贵堂.磷酸盐对牛肉嫩化作用的研究.食品工业,2003,24(5)：27-28
[20]宋玉,诸永志,徐幸莲等.不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响.内蒙古农业科技,2009(5)：43-44
[21]R.T. Baublits, F.W.Pohlman,A.H. Brown Jr., Z.B. Johnson. Effects of sodium chloride, phosphate type and concentration,and pump rate on beef biceps femoris quality and sensory characteristics.Meat Science,2005(70):205-214
[22]南庆贤.肉类工业手册[M].北京：中国轻工业出版社.2003.201-203
[23]胡廷章.钙磷代谢与人体健康[J].四川三峡学院学报,2000,16(1)：74-76
[24]李黎.酶制剂在肉品加工中的应用[J].农村实用工程技术,2001(6)：26-27
[25]Sangeetha K, Abraham T E Chemical modification of papain for use in alkaline medium [J].J Mol Cataly B:Enzyme,2006,38(3):171-177
[26]Lee W C,Chen T C.Functional characteristics of egg white solids obtained from papain treated albumen[J].J Food Engin,2002,51(4):263-266
[27]Mohammad Koohmaraic.Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat[J].Meat Science,1996(43):193-201
[28]Hill F.The solubility of intramuscular collagen in meatanimals of various ages [J].J Food Sci,1966(31):161
[29]Chunghee K,Kang,Eldone,et al.Degradation of various meat fractions by tendering enzymes [J].J Food Sci,1970(35):563
[30]刘登勇.食品添加剂在肉类嫩化中的应用[J].肉类工业,2003(3)：26-30
[31]谢超,刘鹭.几种肉类蛋白酶嫩化剂的比较[J].肉类工业,2003(2)：29-31
[32]SLOAN A E,WALETZKO P T,LABUZA T P.Prediction of water activity lowdng ability of food humectants at high Aw[J].Journal of Food Science,1976(41):532-535
[33]严维凌,任莉萍,沈菊泉等.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,2007,28(8)：82-86
[34]李鹏飞.天然保湿剂的合成及应用研究[D].[硕士学位论文].无锡：江南大学,2005
[35]刘垚,高群玉,蔡丽明.山梨醇制备、功能及其在食品工业中的应用[J].中国酿造.2007(11)：1-3
[36]崔小明.山梨醇的生产应用及市场前景[J].四川化工与腐蚀控制,2002,5(4)：27-31
[37]张晓英,赵统领.山梨醇的制备与应用[J].中国食品添加剂,2001(5)：49-50
[38]赖振威.山梨醇在食品工业中的应用[J].广州食品工业科技,1992(2)：33-34
[39]詹永,杨勇.功能性甜味剂在食品中的应用[J].中国食品添加剂,2006(4)：147-152
[40]O.R.Fennema,王璋等.食品化学(第三版)[M].北京：中国轻工业出版社,2003.664-666
[41]汪学荣,邓尚贵,阚建全.嫩化型牛肉干的研制[J].肉类工业,2006(6)：23-25
[42]冉旭,刘学文,王文贤.牛肉干生产新工艺研究[J].食品工业科技,2003,24(8)：52-53
[43]范素琴,陈鑫炳,于功明等.低温肉制品复合保水剂的研究[J].肉类工业,2009(3)：18-21
[44]Harry T Lawless Hidegarde Heymann著,王栋等译.食品感官评价原理与技术[M].北京：中国轻工业出版社,2001
[45]周明超,张春晖,郭伟.磷酸盐对西式蒸煮火腿质构影响研究[J].食品研究与开发,2006,27(9)：143-146
[46]杨敏,张建华.猪肉脯的研制[J].农产品加工,2009(2)：13-15
[47]章银良,张世涛.腌鱼品质动力学研究及其货架期的预测[J].食品研究与开发,2008,8(8)：133-136
[48]Labuza T P.Shapero M Prediction of nutrient losses[J].J Food Proc and Pres,1978,2(2):91-99
[49]Ratkowsky D A,Olley J.McMeekin T A,et al.Relationship between temperature and growth rate of bacterial cultures[J].J Bacteriol,1982,149(1):1-5
[50]段茂华,张丹,朱秋劲.嫩化和TG酶交联作用改善牛肉制品质构的初步研究[J].肉类研究,2008(3)：36-39
[51]段茂华,张丹,朱秋劲.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
[52]周希贵.肉制品添加剂的现状和研究进展[J].中国食品工业,2006,(3)：6-27
[53]张红域,彭志英.转谷氨酰胺酶在食品中的应用[J].食品与发酵工业,1998(3)：3-76
[54]叶丹英,彭志英,赵谋明.转谷氨酰胺酶及其在食品加工应用[J].郑州粮食学院学报,2000(6)：46-49
[55]Folk J E Transglumminases[J]. Biochemistry,1980,(49):517-531
[56]Seguro K,Nio N,Motoki M. Some characteristics of a microbial protein cross-linking enzyme:Transglutaminase in macromolecular interaction in food technology (ACS Symposium Series 650),American Chemical Society[C]. Washington:American Chemical Society,1996:271-280
[57]Ando H,Adadi M,Umeda K,Matsuura A,et al. Purification and characterisrics of a novel transglutaminase derived from microorganisms[J]. Agricultural Biological Chemistry,1989, 53(10):2613-2617
[58]Shimba N,Yokoyama K,Suzuki E,et al. NMR-based Screening Method for Transglutaminases:Rapid analysis of Their Substrate Specifecities and Reaction Rates[J]. Agriculture Food Chemistry,2002,50 (6):1330-1334
[59]Motoki M,Segnro K. Transglutarmnase and its use in food processing[J]. Trends in Food Science&Technology,1998,9 (5):204-210
[60]吴立根,王岸娜.谷氨酰胺转氨酶对猪肉肉糜的保水性影响的研究[J].食品科技,2007(3)：87-89
[61]吕心泉,安辛欣,苏燕泉.谷氨酰胺转氨酶在肉制品中的应用研究[J].食品工业科技,2002(4)：86-88
[62]梁海燕,马俪珍.谷氨酰胺转氨酶在肉制品加工中的应用[J].食品科技,2004(5)：38-40
[63]邢秀芹.微生物与肉类腐败变质[J].肉类研究,2007(7)：14-15
[64]佟懿,谢晶.鲜带鱼不同贮藏温度的货架期预测模型[J].农业工程学报,2009,6(25)：301-305
[65]Labuza T P,Fu B.Growth kinetics for shelf-life prediction:theory and practice [J].Journal of Industrial Microbiology,1993(12):309-323
[2]杜冰冰,徐振辉.我国肉制品的发展趋势[J].肉类工业,2007(6)：2-4
[3]杜亚军.燕麦膳食纤维肉脯的研制[J].肉类工业,2003(11)：15-17
[4]李星科,李开雄,王令建等.猪肉脯制作工艺的改进[J].肉类工业,2005(12)：6-9
[5]阎敏.猪肉脯的研究和发展前景[J].肉类工业,2008(10)：54-56
[6]杨云香.高纤维肉脯的研制[J].山西食品工业,2004(1)：23-25
[7]陈永强.肉类嫩化研究现状与发展趋势[J].肉类研究,2008(5)：25-28
[8]周光宏.肉品学[M].北京：中国农业科技出版社,1999：147-276
[9]胡铁军,戴运达,马成林等.半干牛肉制品新工艺对产品嫩度影响的研究[J].肉类工业,2000(5)：32-36
[10]于东,安辛欣,张秋勤等.胶原蛋白粉制取及其对肉类品质的影响研究[J].中国食物与营养,2007(11)：30-33
[11]王平.保湿剂对鸭肉干品质改良的研究[J].肉类工业,2009(6)：43-46
[12]刘寿春,钟赛意,葛长荣.肉品嫩化理论及嫩化方法的研究进展[J].肉品卫生,2005(7)：25-28
[13]陈永强.肉类嫩化研究现状与发展趋势[J].肉类研究,2008(5)：25-28
[14]周光宏.畜产品加工学[M].北京：中国农业出版社,2002.35-40
[15]赵立艳,彭增起.盐和有机酸对肉品嫩度的影响[J].肉类工业,2002(10)：13-15
[16]Zheng M,Detienne N A,Barnes B W,et al.Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade[J].Science of Food Agriculture,2000(81):82-87
[17]Dalle Zotte A.Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality[J].Livestock Production Science,2002(75):11-32
[18]王道营,诸永志,徐为民.复合磷酸盐在肉品加工中的应用[J].食品研究与开发,2007,28(10)：167-169
[19]赵立艳、彭增起、陈贵堂.磷酸盐对牛肉嫩化作用的研究.食品工业,2003,24(5)：27-28
[20]宋玉,诸永志,徐幸莲等.不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响.内蒙古农业科技,2009(5)：43-44
[21]R.T. Baublits, F.W.Pohlman,A.H. Brown Jr., Z.B. Johnson. Effects of sodium chloride, phosphate type and concentration,and pump rate on beef biceps femoris quality and sensory characteristics.Meat Science,2005(70):205-214
[22]南庆贤.肉类工业手册[M].北京：中国轻工业出版社.2003.201-203
[23]胡廷章.钙磷代谢与人体健康[J].四川三峡学院学报,2000,16(1)：74-76
[24]李黎.酶制剂在肉品加工中的应用[J].农村实用工程技术,2001(6)：26-27
[25]Sangeetha K, Abraham T E Chemical modification of papain for use in alkaline medium [J].J Mol Cataly B:Enzyme,2006,38(3):171-177
[26]Lee W C,Chen T C.Functional characteristics of egg white solids obtained from papain treated albumen[J].J Food Engin,2002,51(4):263-266
[27]Mohammad Koohmaraic.Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat[J].Meat Science,1996(43):193-201
[28]Hill F.The solubility of intramuscular collagen in meatanimals of various ages [J].J Food Sci,1966(31):161
[29]Chunghee K,Kang,Eldone,et al.Degradation of various meat fractions by tendering enzymes [J].J Food Sci,1970(35):563
[30]刘登勇.食品添加剂在肉类嫩化中的应用[J].肉类工业,2003(3)：26-30
[31]谢超,刘鹭.几种肉类蛋白酶嫩化剂的比较[J].肉类工业,2003(2)：29-31
[32]SLOAN A E,WALETZKO P T,LABUZA T P.Prediction of water activity lowdng ability of food humectants at high Aw[J].Journal of Food Science,1976(41):532-535
[33]严维凌,任莉萍,沈菊泉等.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,2007,28(8)：82-86
[34]李鹏飞.天然保湿剂的合成及应用研究[D].[硕士学位论文].无锡：江南大学,2005
[35]刘垚,高群玉,蔡丽明.山梨醇制备、功能及其在食品工业中的应用[J].中国酿造.2007(11)：1-3
[36]崔小明.山梨醇的生产应用及市场前景[J].四川化工与腐蚀控制,2002,5(4)：27-31
[37]张晓英,赵统领.山梨醇的制备与应用[J].中国食品添加剂,2001(5)：49-50
[38]赖振威.山梨醇在食品工业中的应用[J].广州食品工业科技,1992(2)：33-34
[39]詹永,杨勇.功能性甜味剂在食品中的应用[J].中国食品添加剂,2006(4)：147-152
[40]O.R.Fennema,王璋等.食品化学(第三版)[M].北京：中国轻工业出版社,2003.664-666
[41]汪学荣,邓尚贵,阚建全.嫩化型牛肉干的研制[J].肉类工业,2006(6)：23-25
[42]冉旭,刘学文,王文贤.牛肉干生产新工艺研究[J].食品工业科技,2003,24(8)：52-53
[43]范素琴,陈鑫炳,于功明等.低温肉制品复合保水剂的研究[J].肉类工业,2009(3)：18-21
[44]Harry T Lawless Hidegarde Heymann著,王栋等译.食品感官评价原理与技术[M].北京：中国轻工业出版社,2001
[45]周明超,张春晖,郭伟.磷酸盐对西式蒸煮火腿质构影响研究[J].食品研究与开发,2006,27(9)：143-146
[46]杨敏,张建华.猪肉脯的研制[J].农产品加工,2009(2)：13-15
[47]章银良,张世涛.腌鱼品质动力学研究及其货架期的预测[J].食品研究与开发,2008,8(8)：133-136
[48]Labuza T P.Shapero M Prediction of nutrient losses[J].J Food Proc and Pres,1978,2(2):91-99
[49]Ratkowsky D A,Olley J.McMeekin T A,et al.Relationship between temperature and growth rate of bacterial cultures[J].J Bacteriol,1982,149(1):1-5
[50]段茂华,张丹,朱秋劲.嫩化和TG酶交联作用改善牛肉制品质构的初步研究[J].肉类研究,2008(3)：36-39
[51]段茂华,张丹,朱秋劲.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
[52]周希贵.肉制品添加剂的现状和研究进展[J].中国食品工业,2006,(3)：6-27
[53]张红域,彭志英.转谷氨酰胺酶在食品中的应用[J].食品与发酵工业,1998(3)：3-76
[54]叶丹英,彭志英,赵谋明.转谷氨酰胺酶及其在食品加工应用[J].郑州粮食学院学报,2000(6)：46-49
[55]Folk J E Transglumminases[J]. Biochemistry,1980,(49):517-531
[56]Seguro K,Nio N,Motoki M. Some characteristics of a microbial protein cross-linking enzyme:Transglutaminase in macromolecular interaction in food technology (ACS Symposium Series 650),American Chemical Society[C]. Washington:American Chemical Society,1996:271-280
[57]Ando H,Adadi M,Umeda K,Matsuura A,et al. Purification and characterisrics of a novel transglutaminase derived from microorganisms[J]. Agricultural Biological Chemistry,1989, 53(10):2613-2617
[58]Shimba N,Yokoyama K,Suzuki E,et al. NMR-based Screening Method for Transglutaminases:Rapid analysis of Their Substrate Specifecities and Reaction Rates[J]. Agriculture Food Chemistry,2002,50 (6):1330-1334
[59]Motoki M,Segnro K. Transglutarmnase and its use in food processing[J]. Trends in Food Science&Technology,1998,9 (5):204-210
[60]吴立根,王岸娜.谷氨酰胺转氨酶对猪肉肉糜的保水性影响的研究[J].食品科技,2007(3)：87-89
[61]吕心泉,安辛欣,苏燕泉.谷氨酰胺转氨酶在肉制品中的应用研究[J].食品工业科技,2002(4)：86-88
[62]梁海燕,马俪珍.谷氨酰胺转氨酶在肉制品加工中的应用[J].食品科技,2004(5)：38-40
[63]邢秀芹.微生物与肉类腐败变质[J].肉类研究,2007(7)：14-15
[64]佟懿,谢晶.鲜带鱼不同贮藏温度的货架期预测模型[J].农业工程学报,2009,6(25)：301-305
[65]Labuza T P,Fu B.Growth kinetics for shelf-life prediction:theory and practice [J].Journal of Industrial Microbiology,1993(12):309-323