Effect of Compound Phosphate,Transglutaminase,and Soybean Protein Isolate on textural properties and sensory quality of Duck Ham

This experiment was performed to study the effect of compound phosphate,transglutaminase,and soybean protein isolate on textural properties and sensory quality of duck ham.Based on the single factor tests,the orthogonal experiment was applied to observe the effects and optimize the percentages of additive amount on hardness,chewiness and sensory evaluation. The results showed that,in the single factor experiment,adding compound phosphate or soybean protein isolate had a significant effect on the hardness,cohesiveness,chewiness and resilience( p < 0.05),adding transglutaminase had a significant effect on the cohesiveness( p < 0.05). The orthogonal experiment showed that the optimum percentages of additive amount of compound phosphate,transglutaminase,and soybean protein isolate were 0.3%,0.6% and 3%,in this amount,the hardness and chewiness of duck ham were 7004.96 g and 4808.71 g,the ham could maintain the best sensory quality.