Abstract
[Objective] To analyse the quality evaluation methods for and nutrition evaluation of recombinant goose liver products. [Methods] Goose liver is used as the raw ingredient and combined with chicken breast, while tapioca starch, soybean protein isolate, and transglutaminase (TG) are added as auxiliary materials, to prepare recombinant goose livers.The CRITIC -grey correlation analysis is employed to comprehensively score the color, cooking loss, and texture characteristics of recombinant goose livers made with different formulas.Then, the best formula is screened for nutritional index observation and nutrition evaluation. [Results] The comprehensive score of recombinant goose livers is the highest at 208.93 with 15% goose livers, 85% chicken breast, 1.25% TG, 10% tapioca starch, and 2.5% soybean protein isolate.The moisture, protein, and fat content of recombinant goose livers are 64.86, 18.13, and 0.85 g/100 g, respectively.A total of 14 fatty acids are detected, including 9 unsaturated fatty acids and 5 saturated fatty acids, including linoleic acid, α-linolenic acid, and arachidonic acid.|More importantly, the atherosclerosis index (AI) and thrombosis index (TI) are lower than 0.5.Additionally, essential amino acids/amino acids (EAA/TAA ) and essential amino acids/nonessential amino acids (EAA/NEAA ) are 43.25% and 76.22%, respectively, with methionine as the first limiting amino acid. [Conclusion] The quality of recombinant goose livers is evaluated using the CRITIC -grey correlation analysis, which can reflect the quality characteristics of recombinant goose livers.Recombinant goose liver is a high -protein, low -fat food suitable for patients with cardiovascular and cerebrovascular diseases.Reasonably in amino acid composition, recombinant goose liver is a source of high -quality protein.
Publication Date
12-11-2025
First Page
118
Last Page
128
DOI
10.13652/j.spjx.1003.5788.2024.81143
Recommended Citation
Chang, LIU; Cuisi, LI; Wanling, LIN; Donghui, LUO; Xinyi, ZHENG; and Xiaotong, CUI
(2025)
"Evaluation methods for quality and nutrition of recombinant goose liver products,"
Food and Machinery: Vol. 41:
Iss.
11, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2024.81143
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/16
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