Effects of the transglutaminase treatment on the quality of duck blood tofu

Authors

WANG Bin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; CollaborativeInnovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
CHEN Xiling, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; CollaborativeInnovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China

Abstract

In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best enzyme treatment method was determined as follows: the amount of transglutaminase added was 0.25% and kept at 40 ℃ for 30 minutes. The results of relaxation time, water distribution, texture and microstructure showed that the addition of transglutaminase could significantly improve the water holding capacity, adhesion and cohesion of duck blood tofu at this level.

Publication Date

2-28-2019

First Page

167

Last Page

172

DOI

10.13652/j.issn.1003-5788.2019.02.032

Recommended Citation

Bin, WANG and Xiling, CHEN (2019) "Effects of the transglutaminase treatment on the quality of duck blood tofu," Food and Machinery: Vol. 35: Iss. 2, Article 32.
DOI: 10.13652/j.issn.1003-5788.2019.02.032
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/32

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