食品添加剂对传统制作油炸肉丸质量的影响

以传统工艺制作油炸肉丸为对照组,与目前肉制品中普遍使用磷酸盐和氯化钙作为改良剂进行对比研究。结果表明,添加磷酸盐、氯化钙、复合磷酸盐对油炸肉丸成品率没有增加作用;传统工艺组在感官性状和质构稳定性上优于实验组。传统工艺制作油炸肉丸品质优于添加剂组,添加磷酸盐对油炸肉丸性状没有改善作用。

The Effect of Adding Food Additives on the Quality of the Traditionally Fried Meatballs

This paper comparatively studies quality of fried meatball,among traditional craftsmanship and new method with adding phosphate,calcium chloride and compound phosphate.The yield of new method with adding phosphates,calcium chloride in fried meatball fails to increase.The traditional process group was superior to the additives group in the sensory properties and structure stability.In terms of fried meatball quality,traditional craftsmanship was better than new method with adding food additive.