复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响

为研究复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响，通过单因素和L9（34）正交试验，以蒸煮损失、低场核磁共振自旋-自弛豫时间（T2）和感官品质为参考指标，确定最适添加量。结果表明：单独添加复合磷酸盐或大豆分离蛋白可以显著改善新型鸭肉火腿的蒸煮损失（P＜0.05），添加大于0.5%的谷氨酰胺转氨酶会显著降低鸭肉火腿的保水性（P＜0.05）。通过正交试验优化得出的最佳添加量为：复合磷酸盐0.3%、谷氨酰胺转氨酶0.4%、大豆分离蛋白4%。应用此工艺，能够明显改善鸭肉火腿的保水特性和感官品质。

Effects of Compound Phosphate,Transglutaminase, and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Duck Ham

This experiment was performed to improve the water-holding capacity and sensory quality of duck ham. A threelevel
orthogonal array design was applied to optimize the amounts of compound phosphate, transglutaminase (TG), and
soybean protein isolate added to duck ham on cooking loss, relaxation time of low-field nuclear magnetic resonance (LF-NMR)
and sensory evaluation. The results showed that the individual addition of compound phosphate and transglutaminase could
significantly reduce the cooking loss of duck ham (P < 0.05). The addition of transglutaminase at ratios higher than 0.5%
could significantly decrease the water-holding capacity of duck ham (P < 0.05). The orthogonal array experiments showed
that the optimal concentrations of compound phosphate, transglutaminase, and soybean protein isolate that obviously
improved the water-holding properties and sensory quality of duck ham were 0.3%, 0.4% and 4%, respectively.