摘要:本文以重组鸭肉糜为原料制作鸭排，通过单因素实验分别考查了谷氨酰胺转氨酶的添加量在0.0%、0.2%、0.3%、0.4%、0.5%、0.6%、0.7%、0.8%、0.9%、1.0%；作用温度在30℃、35℃、40℃、45℃、50℃、55℃；作用时间在0.5h、1.0h、1.5h、2.0h、2.5h的条件下对鸭排质构的各项指标：凝胶强度、硬度、弹性、咀嚼性、持水性、色泽的影响。本文采用L9（34）正交表，以谷氨酰胺转氨酶的添加量、作用温度、作用时间为因素，考查了各因素在相应水平下鸭排凝胶质构的各项指标。确定最佳实验条件为谷氨酰胺转氨酶添加量为0.9%、50℃、2.5h，在最佳条件下鸭排凝胶质构的各项指标值分别为：凝胶强度18.551N、硬度17.794N、弹性2.41mm、咀嚼性36.42N、持水性67.7%、色泽白度L值为39.51、彩度指数a、b值分别为11.47、9.39。
关键词 谷氨酰胺转氨酶；重组；鸭肉糜；凝胶特性
Abstract:Based on the reorganization of the duck meat as raw material to produce duck, respectively by single factor experiment examines the adding amount of glutamine transaminase in 0.0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 0.8%; Action temperature at 30 ℃, 35 ℃ and 40 ℃, 45 ℃ and 55 ℃, 50 ℃; Duration in 0.5 h, 1.0h, 1.5h, 2.0h, 2.5h to duck under the conditions of line quality and structure of the indicators, gel strength, hardness, elasticity, chewiness, hold water, the influence of the color. By L9(34) orthogonal table, with glutamine transaminase added quantity, temperature, time as factors, describes various factors under the corresponding level duck gel structure of the indicators. Finally validated experiment, the results show that the best experiment condition is glutamine transaminase adding amount is 0.9%, 50 ℃ and 2.5 h, under the condition of best duck row gel structure of the parameter values are: gel strength 18.551N、hardness 17.794N , elasticity 2.41 mm, chewiness 36.42N, hold water 67.7%, colour and lustre whiteness L value is 39.51, the color a is 11.47, the color b is 9.39.
Keywords Glutamine transaminase; Restructuring; Duck meat; Gel properties
