Tseng T F, Liu D C, Chen M T
Department of Animal Science, National Chia-Yi Institute of Technology, Chia-Yi, Taiwan 60083.
Meat Sci. 2000 Aug;55(4):427-31. doi: 10.1016/s0309-1740(99)00172-2.
The purpose of this study was to examine the effect of different concentrations of crude pig plasma transglutaminase (TGase) at 0, 0.05, 0.1, 0.2, 0.4 and 1.0% on the quality of low-salt chicken meat-balls. Yield, color, gel strength, microstructure and sensory evaluation were measured. The results showed that both the yield and gel strength of the meat-balls increased as TGase supplement increased (P<0.05) without any obvious effect on color. Scanning electron microscopy (SEM) indicated firmer and more regular gel structures with increasing TGase addition. Texture, juiciness and overall acceptability as judged by sensory evaluation were not statistically affected until the level of TGase reached 1.0% (P<0.05).
本研究旨在考察不同浓度（0%、0.05%、0.1%、0.2%、0.4%和1.0%）的粗制猪血浆转谷氨酰胺酶（TGase）对低盐鸡肉丸品质的影响。测定了产量、色泽、凝胶强度、微观结构和感官评价。结果表明，随着TGase添加量的增加，肉丸的产量和凝胶强度均增加（P<0.05），且对色泽无明显影响。扫描电子显微镜（SEM）显示，随着TGase添加量的增加，凝胶结构更紧实、更规则。直到TGase水平达到1.0%时，感官评价所判断的质地、多汁性和总体可接受性才有统计学上的显著差异（P<0.05）。
