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| Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels |
| SUN Gao-jun;MA Fei;NIE Xing-long;LI Yu;LU Jin-feng;CHEN Cong-gui |
| 1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Nanjing Yurun Food Co. Ltd., Nanjing 210000, China ；3. Anhui Baodi Meat Foods Co. Ltd., Huaibei 235000, China |
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Abstract Response surface methodology was employed to investigate the effects of amounts of added gellan gum (GG,
0.2%－1.0%) and transglutaminase (TG, 0.2%－0.6%), temperature (40－60 ℃) and time (120－160 min) on the cooking
loss (CL), water-holding capacity (WHC) and hardness of heat-induced beef gels. TG amount, temperature and time had significant
effect on the CL and WHC of beef gels, compared to TG and GG amounts as well as temperature affecting the hardness significantly
(P ＜ 0.05). Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels (P ＜ 0.05), no significant
interactive effects of each factor on beef gel hardness were observed. The effects of these four factors on the CL, WHC and hardness
could be described by mathematical models with a determination coefficient of 0.910, 0.907 and 0.912, respectively.
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2011, Vol. 25 
