頁籤選單縮合
題名 | Effect of Transglutaminase on the Quality of Low-salt Restructured Pork=麩醯基轉移對低鹽重組肉品質之影響 |
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作者姓名(中文) | 曾再富; 劉登城; 陳明造; | 書刊名 | 中華農學會報 |
卷期 | 1:2 2000.04[民89.04] |
頁次 | 頁229-236 |
分類號 | 473.6 |
關鍵詞 | 麩醯基轉移; 低鹽重組肉; 色澤; 顯微構造; Transglutaminase; Low-salt restructured pork; Color; Microstructure; |
語文 | 英文(English) |
中文摘要 | 本試驗旨在探討麩醯基轉移(Transglutaminase, TGase)對模擬低鹽重組肉品質之影響。絞碎里肌肉添加1%食鹽、0.2%三聚合磷酸鈉和TGase(1.0 unit/mg),於25 ℃反應120分鐘,經85 ℃加熱30分鐘。結果顯示,添加TGase之低鹽重組內的凝膠強度和L值顯著高於對照組(P < 0.05),但a值則顯著較低(P < 0.05)。掃描式電子顯微構造顯示,添加TGase之低鹽重組肉具有規則化的凝膠網狀結構。 |
英文摘要 | Using transglutaminase (TGase) on the quality of simulated low-salt restructured pork was studied in this research. Minced porcine loin was added with 1% salt, 0.2% sodium tripolyphosphate and 1.0 unit/mg of TGase. This mixture was allowed to react in an incubator at 25 ℃ for 120 minutes, followed by heating at 85 ℃ for 30 minutes. The results showed that low-salt restructured pork with TGase had higher (P < 0.05) gel strength and L-value, but lower(P < 0.05) a-value than the control group. Scanning electron microscopy (SEM) photomicrographs showed that the low-salt restructured pork had a rather regular gel network structure when TGase was added. |
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