摘要
为了研究低温腌制过程中西式火腿最佳的食用品质优化工艺,通过四因素三水平L9(34)正交实验考察脂肪酶、转谷氨酰胺酶、复合磷酸盐、风味蛋白酶四种对西式火腿食用品质影响较大的因素对产品压力损失、色差和质构特性的影响。并对产品的组织状态、色泽、风味、口感进行感官评定。结果表明:最优工艺为脂肪酶添加量0.9%、TG酶添加量0.1%、复合磷酸盐添加量0.4%、风味蛋白酶添加量0.01%。该组合能显著提高西式火腿的质构特性,并有令人满意的感官品质。该研究得出的优化组合为西式火腿的生产提供了理论参考。
Effects of mixed phosphates and enzymes on meat quality of cooked ham in low temperature by using L9（34） method. By testing product＇s pressure loss,color and texture characteristics as well as sensory characteristics. Results indicated that the optimal addition was 0.9% of lipase,0. 1% of transglutamnase, 0.4% of mixed phosphates,and 0.01% of flavor enzyme. Texture characteristics were better with the optimal addition as well as the more sensory satisfaction. The research result offered the reference for industry products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第10期215-219,223,共6页
Science and Technology of Food Industry
基金
横向合作课题(2012320001010395)
生猪产业体系(CARS-36-11)
国家大学生创新性实验计划(121030755)
关键词
转谷氨酰胺酶
西式火腿
食用品质
质构特性
transglutamnase
western-style ham
meat quality
texture characteristics
