肉类研究Issue(8)：8-12,5.DOI:10.7506/rlyj1001-8123-201508003
马铃薯膳食纤维低脂肉丸的工艺优化
Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber
摘要
Abstract
This research study aimed to determining, using sensory and textural qualities as response parameters, an optimized low-fat meatball formulation with pork fat substitution by potato dietary fiber. The optimization showed that a formulation consisting of 70% lean, 24% fat and 6% potato dietary fiber (fat substitution by 20%) with 16% potato starch, 2.5% soybean protein isolate and 30% water added indicated improved sensory quality and textural properties with sensory score, hardness, elasticity, cohesiveness and chewiness of up to 90.73, 4 189.14 g, 0.70, 0.45 and 921.24 g, respectively, when compared with common pork meatballs, in addition to a 39% reduction in fat content.关键词
低脂猪肉丸/马铃薯膳食纤维/感官评分/质构特性Key words
pork meatballs/potato dietary fiber/sensory evaluation/texture properties分类
轻工纺织引用本文复制引用
张根生,葛英亮,聂志强,岳晓霞,韩冰..马铃薯膳食纤维低脂肉丸的工艺优化[J].肉类研究,2015,(8):8-12,5.基金项目
黑龙江省教育厅科学技术研究项目 （）
