Pietrasik Z
Department of Animal Products Technology, Agricultural University of Wroclaw, C.K. Norwida Str. 25, 50-375 Wroclaw, Poland.
Meat Sci. 2003 Mar;63(3):317-24. doi: 10.1016/s0309-1740(02)00088-8.
The combined influence of κ-carrageenan (κ-CGN, 0.5%) and egg albumin (EA, 2%) on quality characteristics of beef gels processed without or with 0.5% microbial transglutaminase (MTG) was investigated. Beef gel properties were determined by measuring textural, hydration and colour characteristics. κ-Carrageenan favourably affected hydration properties and thermal stability, yielding lower cooking loss, purge and expressible moisture. It also increased hardness and fracturability of beef gels, but was unable to improve springiness or cohesiveness. Egg albumin either alone or in combination with MTG generally has been found to be inferior to κ-carrageenan for functionality in comminuted meat systems. Addition of EA produced an increase in lightness and yellowness, and a decrease in redness of beef gels, while the presence of κ-carrageenan resulted in lower L(∗) and b(∗), and higher a(∗) values. No significant influence of MTG on gel colour parameters was observed.
研究了κ-卡拉胶（κ-CGN，0.5%）和蛋清蛋白（EA，2%）对添加或不添加0.5%微生物转谷氨酰胺酶（MTG）加工的牛肉凝胶品质特性的综合影响。通过测量质地、水化和颜色特性来确定牛肉凝胶的性质。κ-卡拉胶对水化特性和热稳定性有积极影响，使烹饪损失、渗出物和可挤出水分降低。它还增加了牛肉凝胶的硬度和易碎性，但无法改善弹性或内聚性。一般发现，蛋清蛋白单独或与MTG结合在碎肉系统中的功能不如κ-卡拉胶。添加EA使牛肉凝胶的亮度和黄度增加，红度降低，而κ-卡拉胶的存在导致较低的L()和b()值以及较高的a(*)值。未观察到MTG对凝胶颜色参数有显著影响。
