Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter
MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun
1.School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.School of Food Technology, Sumy National Agrarian University, Sumy 40021, Ukraine
摘要以鸭胸肉糜为研究对象，探讨不同谷氨酰胺转氨酶（transglutaminase，TG）添加量（0（T1）、2（T2）、4（T3）、6（T4）、8 g（T5））对肉糜保水性、色差、质构和水分分布状态的影响。结果表明：添加TG酶显著提高鸭胸肉糜的亮度值（L*）、蒸煮得率和质构参数（P＜0.05），降低红度值（a*）和黄度值（b*）；鸭胸肉糜的L*、蒸煮得率和质构特性随着TG酶添加量的增加而显著提高（P＜0.05），但T4和T5组差异不显著（P＞0.05）；鸭胸肉糜的T21和T22起始弛豫时间随着TG酶添加量的增加显著缩短（P＜0.05），T21的峰面积比例显著增加，T22的峰面积比例显著降低（P＜0.05），表明水分的流动性降低，但T4和T5组差异不显著（P＞0.05）。综上所述，711.6 g鸭胸肉糜中添加6 g TG酶时保水性和质构最佳。
Abstract：In this paper, we assessed the effect of treatment with different amounts (0 (T1), 2 (T2), 4 (T3), 6 (T4) and 8 g (T5)) of transglutaminase (TG) on the water-holding capacity (WHC), color, texture properties and water state and distribution of duck breast meat batter. The results showed that the brightness value (L*), cooking yield and texture properties of duck breast meat batter were increased significantly by TG treatment (P < 0.05), whereas the redness value (a*) and yellowness value (b*) values were decreased significantly (P < 0.05); the L*, cooking yield and texture properties were increased significantly (P < 0.05) with TG amount up to 4 g and then were not changed significantly (T4 and T5) (P > 0.05). The T21 and T22 relaxation times were declined significantly (P < 0.05) with increasing TG amount; the ratio of T21 peak area was increased, while the ratio of T22 peak area was decreased significantly (P < 0.05), indicating lowered water mobility. On the other hand, no significant difference occurred between the T4 and T5 groups. In conclusion, when 711.6 g of duck breast meat batter was treated with 6 g of TG, the best water holding capacity and texture were obtained.
孟 林，李艳萍，康壮丽，马汉军. 谷氨酰胺转氨酶对鸭胸肉糜凝胶性能的影响[J]. 肉类研究, 2019, 33(8): 25-28.
MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun. Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter. Meat Research, 2019, 33(8): 25-28.
2019, Vol. 33 
