谷氨酰胺转氨酶对低温慢煮鸡胸肉卷凝胶特性的影响

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中图分类号：TS251.55 文献标志码：A 文章编号：1000-9973（2025）11-0092-06

Abstract：With chicken breast as the research object，the aim of this study is to investigate the effect of diffrent addition amount of transglutaminase（TGase）on the rheology，cooking loss rate，texture properties，water content，water holding capacity and color diference of low-temperature slow-cooked chicken breast rolls.By adding 0.0% ！ 0.2% ， 0.4% ， 0.6% ， 0.8% TGase into the pickled minced chicken breast， texture properties，temperature rheology，dynamic rheology，color diference，cooking loss rate，water holding capacity and water content of minced chicken breast and its products with diferent addition amount of TGase are determined. The results show that with the increase of the addition amount of TGase，the hardness，adhesiveness，chewiness， elasticity，cohesiveness and gel strength of chicken breast rolls all increase firstly and then decrease，and reach the extreme values when the addition amount of TGase is （204 0.6% . Under the same temperature conditions，when the addition amount of TGase increases，the storage modulus，loss modulus and complex viscosity of minced chicken breast are allsignificantly improved，and the overall performance is better than that of the group without adding TGase. Under the same frequency conditions，with the increase of TGase addition amount，the storage modulus and loss modulus of raw minced chicken breast increase and are generally better than those of the blank group. The L* value and W value of chicken breast rolls show an increasing trend，while the a* value and b* value show a decreasing trend.The water holding capacity and water content increase firstly and then decrease， while the cooking loss rate tends to be the opposite. When the addition amount of TGase is 0.6% ，the water holding capacity and water content reach the maximum values，while the cooking loss rate reaches the minimum value. In summary，adding 0.6% TGase can effectively optimize the gel properties of chicken breast rolls and is conducive to improving the quality of chicken breast rolls.

Key words： transglutaminase；chicken breast；gel properties；rheology

谷氨酰胺转氨酶（transglutaminase）又称TG酶，是一种能催化酰基转移的酶[1]。（剩余10263字）