| 肉丸的食用品质特性研究 |
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| 引用本文： | 黄艾祥.肉丸的食用品质特性研究[J].食品科技,1999(1). |
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| 作者姓名： | 黄艾祥 |
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| 作者单位： | 云南农业大学食品科学系 |
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| 摘 要： | 用猪、牛肉（各５０％）为原料，通过添加不同的配料生产肉丸子，并用仪器对各组肉丸的品质特性进行客观评价。结果表明：１滋嫩度：Ｂ组、Ｃ组优于对照组和Ａ组（Ｐ＜０．０１），Ａ组优于对照组（Ｐ＜０．０５）；２色泽：对照组、Ａ组的色泽略深于Ｂ组、Ｃ组（Ｐ＞０．０５）；３感官评定：各组综合评分结果为良好，其中Ｂ组的香味、口感等食用性能最佳。说明适量添加淀粉、肥膘等于肉丸中，能改善其食用性能；猪、牛肉混合生产的肉丸子，其食用特性优于牛肉丸子。
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| 关 键 词： | 肉丸 食用特性 品质评定 |
Studies on meat pill sensory qualities and characteristics |
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| Huang Aixiang.Studies on meat pill sensory qualities and characteristics[J].Food Science and Technology,1999(1). |
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| Authors: | Huang Aixiang |
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| Affiliation: | Huang Aixiang |
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| Abstract: | In this paper, different meat ball (beef/pork=1/1) were processed. The effects of salt, porkfat and tapioca starch on the textural, color and sensory properties of beef ball were also evaluated:Group B, Group C were better than Control and Group A (P<0.01), and group A was also better than Control (P<0.05) in textural properties; Control and Group A had a little more deeper than group B and group C in color properties (P<0.05);Group B was better then other groups in sensory properties. |
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| Keywords: | meat ball sensory property quality evaluation |
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