Abstract：This study was undertaken to explore the effects of non-meat protein and transglutaminase (TG) on the texture and sensory properties of duck patties. The texture and sensory quality were investigated as a function of soybean protein isolate (SPI), ovalbumin, sodium caseinate and transglutaminase addition and reaction time using one-factor-at-a-time method and response surface methodology. The results showed that all above variables has a significant influence on the hardness and sensory quality of duck patties (P < 0.05). SPI, ovalbumin and sodium caseinate mixed at a mass ratio of 5:4:2 were added to duck patties. The optimum processing parameters were as follows: TG concentration 1.25%, reaction time 155 min, reaction temperature 4 ℃ and protein mixture concentration 2.25%. The product produced under the optimized conditions had moderate hardness of 1 723.37 g and high scored sensory evaluation (41.23 points) and its texture properties were as follows: elasticity 0.83, chewiness 1 683 g, adhesiveness 2 036.40 g, cohesiveness 1.18, and resilience 0.49.
许春明，张根生，韩 冰，刘志鑫，杨慧铎. 转谷氨酰胺酶及非肉蛋白对生煎调理鸭肉饼物性及感官的影响[J]. 肉类研究, 2019, 33(2): 32-37.
XU Chunming, ZHANG Gensheng, HAN Bing, LIU Zhixin, YANG Huiduo. Effects of Transglutaminase and Non-meat Protein on Texture and Sensory Properties of Duck Patties. Meat Research, 2019, 33(2): 32-37.
2019, Vol. 33 
