Daigle S P, Schilling M W, Marriott N G, Wang H, Barbeau W E, Williams R C
Food Science and Technology Department,Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0418, USA.
Meat Sci. 2005 Feb;69(2):319-24. doi: 10.1016/j.meatsci.2004.08.001.
A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like+1.5% collagen, 100% PSE-like+0.30% κ-/ι-carrageenan, 100% PSE-like+1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (P<0.05) cooking loss and increased (P<0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (P<0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (P>0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan.
采用随机完全区组设计，有五种处理（100% 类苍白、柔软和渗出样（类PSE）、100% 类PSE + 1.5% 胶原蛋白、100% 类PSE + 0.30% κ-/ι-卡拉胶、100% 类PSE + 1.5% 大豆浓缩蛋白和100% 正常），重复六次，以测试肉类原料、火鸡胶原蛋白（TC）、大豆浓缩蛋白（SPC）和卡拉胶（CG）对块状成型火鸡胸肉配方中蛋白质功能的影响。添加1.5% SPC和1.5% TC均降低了（P<0.05）蒸煮损失，并增加了（P<0.005）用100% 类PSE原料配制的处理的蛋白质结合力。当使用1.5% TC、1.5% SPC或0.30% CG时，类PSE原料中的渗出损失降低（P<0.05），各处理之间的消费者可接受性无差异（P>0.05）。本研究表明，通过添加胶原蛋白、大豆蛋白或卡拉胶，有可能提高类PSE原料制成的熟食卷的保水能力并改善其质地。
