食品科学2012，Vol.33Issue(1)：92-97,6.
粘结剂使用条件对重组牛肉品质的影响
Effect of Binding Conditions on Quality of Restructured Beef
摘要
Abstract
Restructured beef is made from smaller pieces of beef fused together by a binding agent.In order to improve the quality of restructured beef,a mixture of transglutaminase（TG） and sodium caseinate（SC） at a ratio of 1：4（m/m） was used to bind beef pieces.The effects of time（1,2,3,4,5 or 6 h）,temperature（1,4,7 or 10 ℃） and pressure（2,3,4,5 or 6 N/m2） on physical properties of restructured beef were studied by one-factor-at-a-time method.The results showed that the optimal time,temperature and pressure were 3 h,4 ℃ and 4 N/m2,respectively.Under these conditions,the binding strength of restructured beef was reinforced,the thawing loss and cooking loss were decreased,and the texture and color were improved.关键词
反应条件/重组牛肉/品质/转谷氨酰胺酶/酪蛋白酸钠Key words
reaction condition/restructured beef/property/transglutaminase/sodium caseinate分类
轻工纺织引用本文复制引用
孔保华,马芙俊,刁亚琨..粘结剂使用条件对重组牛肉品质的影响[J].食品科学,2012,33(1):92-97,6.基金项目
国家公益性行业（农业）科研专项 （）
东北农业大学创新团队项目 （）
