Abstract：The optimization of heat-induced gel formulations prepared from transglutaminse (TG)-treated porcine muscle proteins based on texture properties and sensory evaluation was carried out using single factor and orthogonal array experiments and validated by low-frequency nuclear magnetic resonance (L-NMR). The results showed the optimal formulation was determined as follows: TG 1.2 U/g, salt 2.5%, soy protein 1.0%, casein 0.6%, and water 25%. The formed gel had a hardness of 3 986.156 g, elasticity of 0.989, cohesiveness of 0.873, resilience of 0.579, and sensory score of 89.03. It could be cut into regular sections, having excellent elasticity.
张根生，张毅超，程健博，李婷婷，姜 艳，姚 烨. 肉蛋白凝胶工艺优化及其低频核磁共振法的验证[J]. 肉类研究, 2016, 30(2): 15-20.
ZHANG Gensheng, ZHANG Yichao, CHENG Jianbo, LI Tingting, JIANG Yan, YAO Ye. Optimization of Meat Protein Gelation and Validation by Low-Frequency Nuclear Magnetic Resonance. Meat Research, 2016, 30(2): 15-20.
