大豆分离蛋白结合高压处理对鸡胸肉凝胶品质的影响
Meat Industry（2021）
Abstract
以鸡胸肉为实验原料,研究了大豆分离蛋白添加量对(经300MPa、15min高压处理的含有0.35％TG酶)鸡胸肉凝胶品质的影响.结果表明:随大豆分离蛋白添加量的增加,蒸煮率、硬度和咀嚼性缓慢增大;L?值在添加量小于0.3％时呈上升趋势,高于此添加量时呈下降趋势;pH值、TBA值、弹性和内聚性都变化不明显.
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