TG酶-酪蛋白酸钠-海藻酸钠凝胶体系改善调理牛排品质

TG Enzyme-sodium Caseinate-sodium Alginate to Improve the Quality of Conditioned Steak

摘要:

为提高调理牛排品质，促进产品完整性，解决调理牛排品质不均一的问题，本试验分别选择谷氨酰胺转氨酶（Glutamine transaminase，TG）质量分数为0.10%、0.20%、0.30%、0.40%、0.50%，酪蛋白酸钠质量分数为0.20%、0.40%、0.60%、0.80%、1%，海藻酸钠质量分数为0.10%、0.20%、0.30%、0.40%、0.50%，作用时间为2 h、4 h、6 h、8 h、10 h，进行单因素试验，以牛排剪切力值、保形性、切片性、煮制粘连性及综合效果为指标确定试验条件，通过响应面法确定改善调理牛排品质的最佳工艺参数为：TG酶质量分数0.32%，酪蛋白酸钠质量分数0.40%，海藻酸钠质量分数0.31%，作用时间6 h，此时牛排的感官评分为4.85，感官评分预测值为4.89，相对偏差0.82%；拉伸强度为818.85 g·s，拉伸强度预测值为829.43 g·s，相对偏差1.27%。该结果可为调理牛排生产企业品质控制及标准化生产提供依据。

Abstract:

To improve the quality of regulated steaks, promote its integrity and solve the problem of its uneven quality, in this study, glutamine transaminase (TG) concentration (0.10%, 0.20%, 0.30%, 0.40%, 0.50%), sodium caseinate concentration (0.20%, 0.40%, 0.60%, 0.80%, 1%), sodium alginate concentration (0.10%, 0.20%, 0.30%, 0.40%, 0.50%), and the action time (2 h, 4 h, 6 h, 8 h and 10 h) were selected for single factor experiment. The test conditions were determined based on the steak shear force, shape retention, slicing, cooking adhesion and comprehensive effect. The optimal processing parameters to improve the quality of the steak were determined by response surface method as follows: the mass fraction of TG enzyme was 0.32%, the mass fraction of sodium tyrosinate was 0.40%, the mass fraction of sodium alginate was 0.31%, the acting time was 6 h. Under these conditions, the sensory score of the steak was 4.85, the predictive value of sensory score was 4.89,with a relative deviation of 0.82%; and the tensile strength was 818.85 g·s, the predicted tensile strength was 829.43 g·s, with a relative deviation of 1.27%. The results can provide a basis for quality control and standardized production of regulated steak production enterprises.