为了研究重组鹅肝的工艺配方，以鹅肝、鸡肉、木薯淀粉、大豆蛋白作为主要原料，通过谷氨酰胺转氨酶（Transglutaminase，TG 酶）的交联作用增强重组鹅肝产品的凝胶特性，采用单因素实验、正交试验以及模糊数学法对重组鹅肝的配方进行优化，并以感官评价、熟化损失率和质构特征作为评价指标。结果显示，以鹅肝和鸡肉为总质量标准，重组鹅肝的最佳工艺配方如下：鹅肝的添加量为25wt.%、鸡肉的添加量为75wt.%、TG 酶添加量为1.75wt.%、木薯淀粉添加量为10wt.%、大豆蛋白添加量为2.75wt.%。在此条件下所得到的重组鹅肝产品的熟化损失率为0.13%、白度为54.87，硬度为27.77 N，弹性为4.56 mm，咀嚼性为83.32 mj。产品表面光滑，咀嚼性和弹性较好，结构紧密，风味浓郁，品质的综合得分为89.60分，与模型预测得分（87.15分）差距不显著。该研究结果可为普通鹅肝的精深加工及产品多样化提供理论依据。

The research was conducted to investigate the formulation of restructured goose livers, goose liver, chicken, tapioca starch, and soy protein were used as the primary ingredients. The cross linking effect of transglutaminase (TGase) was employed to enhance the gel properties of the restructured goose livers product. Single-factor experiments, orthogonal tests, and fuzzy mathematics methods were adopted to optimize the formulation of the restructured goose livers, with sensory evaluation, cooking loss rate, and textural characteristics serving as evaluation indicators. The results revealed that,based on the combined weight of goose liver and chicken meat, the optimal formulation for the restructured goose livers product was as follows: 25wt.% goose liver, 75wt.% chicken, 1.75wt.% TGase, 10wt.% tapioca starch, and 2.75wt.% soy protein. Under these conditions, the restructured goose livers product exhibited a cooking loss rate of 0.13%, a whiteness of 54.87, a hardness of 27.77 N, an elasticity of 4.56 mm, and a chewiness of 83.32 mj. The product surface was smooth, with good chewiness and elasticity, a compact structure, rich flavor, and an overall quality score of 89.60 points, which was not significantly different from the model-predicted score of 87.15 points. The findings of this research provide a theoretical basis for the deep processing and product diversification of ordinary goose livers.

韩江实验室自主创新科研资助项目（HJ202202B004）；2023 年大学生创新创业训练项目（S202310578026）；2022 年大学生创新创业训练计划项目（2022182）