Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties

This study investigated the effects of microbial transglutaminase (TG) and sodium alginate (AL) on the water-binding, textural and oil absorption properties of soy patties as a representative meat analog. The addition of TG increased all textural parameters and decreased the expressible moisture of the product. Alternately, AL showed the high water-binding properties of soy patties but caused a decrease in the textural parameters of the product. Both TG and AL were effective in reducing oil absorption during the frying of the product, particularly TG, which was more effective than AL. Therefore, the results indicated that TG and AL were involved in the quality modification of soy-based meat analogs, and palatable eating quality was obtained by combining optimal levels of the two binding agents.