红豆粉在兔肉丸中的应用研究

红豆富含蛋白质和膳食纤维。试验添加一定比例红豆粉代替淀粉和动物脂肪制备兔肉丸,并探究其对兔肉丸理化及感官品质的影响。结果表明,与未添加红豆粉的肉丸相比,红豆粉的添加增加了肉丸的硬度、咀嚼性、亮度和黄度,降低了蒸煮损失率。当红豆粉100%替代淀粉和脂肪,肉丸水分含量达到最高67.03%,但其水分活度最低为0.948,表明添加红豆粉提升了肉丸结合水的能力。感官评价结果表明,红豆粉替代50%(w/w)淀粉和脂肪的兔肉丸感官评分最接近对照组,肉丸具有更好的理化性质和感官品质。

Application researchof red bean powder in rabbit meatballs

Red beans were rich in protein and dietary fiber.A certain proportion of red bean powder instead of starch and animal fats was added,and rabbit meatballs were prepared,and the effect on the physical and chemical indexes and sensory quality of rabbit meatballs was studied.The results showed that compared with the meatballs without red bean powder,the addition of red bean powder improved the hardness,chewability,brightness and yellowness of meatballs,and the cooking loss was reduced.When the starch and fat was 100%(w/w)replaced by red bean powder,the water content of meatballs was the highest and it was 67.03%,but the water activity was the lowest and it was 0.948,it indicated that the addition of red bean powder enhanced the ability of meatballs to combined with water.The sensory evaluation results showed that when the starch and fat was 50%(w/w)replaced by red bean powder,the sensory score of rabbit meatballs was the closest to the control group,and the meatballs had better physical and chemical properties and sensory quality.