肉类研究Issue(7)：14-17,4.
品质改良剂对猪肉丸品质的影响
Effect of Quality Improvers on Quality Characteristics of Pork Meatballs
张根生 1张明刚 1王洪娟 1艾晓丽 1刘琼1
作者信息
- 1. 哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076
- 折叠
摘要
Abstract
The effects of individual additions of compound phosphate, sodium carboxy methyl cellulose （CMC-Na）, turn glutamine enzyme （TG enzyme） and carrageenan on sensory quality and texture properties of pork meatballs were studied. The formulation of the quality improvers was optimized by orthogonal array design based on elasticity, cooking loss rate and sensory score. The addition of each of the quality improvers influenced the elasticity, cooking loss rate and sensory score of pork meatballs. When added together, compound phosphate and TG enzyme were the most important affecting factors followed by carrageenan and CMC-Na. Their optimal formulation was 0.25% compound phosphate, 0.35% CMC-Na, 0.30% TG enzyme and 0.25% carrageenan.关键词
品质改良剂/感官评价/质构仪测定/蒸煮损失率Key words
quality improver： sensory evaluation/texture analyzer/determination/cooking loss rate分类
轻工纺织引用本文复制引用
张根生,张明刚,王洪娟,艾晓丽,刘琼..品质改良剂对猪肉丸品质的影响[J].肉类研究,2011,(7):14-17,4.
