Abstract

We investigated the compound effects of sodium tripolyphosphate (STPP), microbial transglutaminase (MTGase) and enzyme-hydrolyzed soy protein fraction (denoted as TSF, molecular weight cut-off = 0.5 kDa to 10 kDa) on the texture properties (hardness, springiness, cohesiveness and chewiness), cooking yield and sensory attributes (firmness, elasticity and juiciness) of cooked pork batter. The hardness and springiness of the cooked pork batter were both significantly affected by the amount of MTGase and TSF added. In the presence of TSF, the textural characteristics of cooked pork batter were not significantly affected by STPP (p>0.05). The amount of TSF elicited negative linear (p<0.001) and positive quadratic effects (p<0.01) on the cohesiveness and chewiness of cooked pork batter. The interaction between MTGase and TSF positively affected (p<0.01) the cohesiveness of cooked pork batter. Furthermore, the amount of MTGase showed positive linear (p<0.01) effects on the chewiness of cooked pork batter. However, the interaction between STPP and TSF significantly weakened (p<0.05) the chewiness of cooked pork batter. Both TSF and MTGase positively affected (p<0.01 and p<0.05, respectively) cooking yield. Both hardness versus firmness and springiness versus elasticity presented distinct correlations (p<0.01 and p<0.001, respectively). The cohesiveness and chewiness of cooked pork batter significantly affected cooking yield and sensory attributes (firmness, elasticity and juiciness). Overall acceptability poorly correlated with instrumental attributes and sensory partial attribute. Sensory analysis results indicated that the cooked pork batter with 0.4% MTGase, 4% TSF and 0.4% STPP was the most common sample, which presented the best synthetic mouth feeling.

Keywords:

Microbial transglutaminase, pork batter, soy protein , sensory, texture, ultrafiltration,

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