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

为探究非肉蛋白和转谷氨酰胺酶（glutamine transaminase，TG）的添加量对鸭肉饼物性及感官的影响，以鸭胸肉为原料，通过单因素试验考察大豆分离蛋白、卵清蛋白、酪蛋白酸钠和TG添加量以及反应时间对生煎调理鸭肉饼质构和感官品质的影响，并利用响应面法优化工艺条件。结果表明：3 种蛋白和TG的添加量以及反应时间对鸭肉饼的硬度及感官均影响显著（P＜0.05），3 种蛋白的添加比例为大豆分离蛋白、卵清蛋白、酪蛋白酸钠质量比5∶4∶2；加工生煎调理鸭肉饼的最佳工艺参数为TG添加量1.25%、反应时间155 min、反应温度4 ℃、复合蛋白添加量2.25%，所得产品硬度1 723.37 g、弹性0.83、咀嚼性1 683 g、胶着性2 036.40 g、黏聚性1.18、回复性0.49、感官评分41.23 分，产品硬度适宜，感官评价较好。

Effects of Transglutaminase and Non-meat Protein on Texture and Sensory Properties of Duck Patties

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.