Optimized Processing of Recombined Goose Livers using Fuzzy Mathematics and an Orthogonal Method

Abstract:

The formulation of restructured goose livers was developed using goose liver, chicken, tapioca starch, and soy protein as the primary ingredients. The cross-linking effect of transglutaminase (TGase) was used to enhance the gel properties of the restructured goose livers product. Single-factor experiments, orthogonal tests, and fuzzy mathematics methods were applied to optimize the restructured goose liver formulation, 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 liver 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 liver product exhibited a cooking loss rate of 0.13%, whiteness of 54.87, hardness of 27.77 N, elasticity of 4.56 mm, and 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 did not differ markedly from the model-predicted score of 87.15 points. The findings of this research provide a theoretical basis for the comprehensive processing and diversification of conventional goose liver products.