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Effects of microbial transglutaminase (TG) and alginate (AL) on the cooking loss and expressible moisture (EM) of soy patties
| Parameters | Treatments | |||
|---|---|---|---|---|
| Control | TG | AL | TG + AL | |
| Cooking loss (%) | 7.27 ± 0.74a | 7.73 ± 0.54a | 2.72 ± 0.69b | 2.98 ± 0.63b |
| EM (%) | 17.3 ± 0.57b | 21.1 ± 2.67a | 14.3 ± 1.34c | 13.4 ± 0.45c |
Data are means ± standard deviations (n = 3 of each triplicate determinations)
Means with different superscripts within the same row are significantly different (p < 0.05)
