Contents

Effects of transglutaminase concentration on quality of pasteurized goat yogurt

  • ZHANG Yan ,
  • ZHANG Fuxin ,
  • WANG Bini ,
  • SHAO Yuyu ,
  • LIU Longgang
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  • (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119, China)

Received date: 2018-11-14

  Revised date: 2018-12-13

  Online published: 2019-05-14

Abstract

The yogurt was fermented from goat milk that was treated with different concentrations (2, 4, 6, 8 u/g protein) of transglutaminase (TG) to study the effects of TG on the quality of pasteurized goat yogurt. The results showed that TG could significantly reduce the acidity of goat yogurt (P<0.05) after pasteurization, but no significant change was observed (P>0.05) between different concentrations of TG. When the concentration of TG was lower than 4 u/g, the viscosity and water holding capacity of goat yogurt improved significantly (P<0.05) with increasing TG concentration. When the concentration of TG exceeded 4 u/g, the viscosity of goat yogurt was not affected, but the water holding capacity reduced, and it showed inhibitory effects on flavor components acetaldehyde and diacetyl. Texture analysis showed that TG could significantly improve the adhesiveness of goat yogurt (P<0.05) and reduce its cohesiveness. However, no significant difference (P>0.05) in springiness of goat yogurt was found. Comprehensive sensory analysis showed that the pasteurized goat yogurt with 4 u/g TG had the optimal quality.

Cite this article

ZHANG Yan , ZHANG Fuxin , WANG Bini , SHAO Yuyu , LIU Longgang . Effects of transglutaminase concentration on quality of pasteurized goat yogurt[J]. Food and Fermentation Industries, 2019 , 45(7) : 201 -206 . DOI: 10.13995/j.cnki.11-1802/ts.019327

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