食品工业科技2012，Vol.33Issue(3)：114-116,120,4.
超高压与转谷氨酰胺酶协同对碎猪肉凝胶成型的研究
Study on restructured pork treated by simultaneous application of high hydrostatic pressure and transglutaminase
摘要
Abstract
Effects of simultaneous application of high hydrostatic pressure（HHP） and transglutaminase（TGase） on restructured pork were studied.The optimum process conditions of restructured pork obtained by Box-Behnken test were：addition of TGase of 4.5g/kg,pressure level of 240MPa and pressure holding time of 10min.Comparison of restructured pork with fresh pork,hardness,adhesiveness,cohesiveness and gumminess had no significant differences.The technology of simultaneous application of HHP and TGase which induced minced pork to restructure and shape provided a new way for comprehensive utilization of offcut in slaughtering and processing of pork.关键词
超高压/转谷氨酰胺酶/碎猪肉/凝胶/成型Key words
high hydrostatic pressure/transglutaminase/minced pork/gelation/shaping分类
轻工纺织引用本文复制引用
白艳红,赵电波,张小燕,姜春鹏..超高压与转谷氨酰胺酶协同对碎猪肉凝胶成型的研究[J].食品工业科技,2012,33(3):114-116,120,4.基金项目
河南省高校青年骨干教师资助项目 （）
