期刊论文

中文

食品与机械

1003-5788

2014

30

1

29-33

10.3969.j.issn.1003-5788.2014.01.006

本校为第一机构

研究转谷氨酰胺酶对牛肉丸质构特性的影响,并测定制品的弹性、凝胶强度和咀嚼性。结果表明:反应温度55 ℃、谷氨酰胺转氨酶添加量0. 75%、反应时间0. 5 h时,得到的制品质构效果最佳。

The effect of transglutaminase （TGase） on the texture properties of beef balls was investigated. The springiness, gelstrength and chewiness of products were measured. The results showed that beef-ball with the best texture properties： the reaction temperature 55℃, the dosage ...