| 调理低脂猪肉丸的研制 |
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| 引用本文： | 董浩,陈从贵,肖凯军.调理低脂猪肉丸的研制[J].现代食品科技,2011,27(7):826-830,798. |
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| 作者姓名： | 董浩 陈从贵 肖凯军 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 摘 要： | 本论文研究腌制时间,大豆分离蛋白(sPD、食盐、谷氨酰胺转氨酶(TG酶)的添加量等工艺参数对调理低脂猪肉丸硬度、弹性、蒸煮损失率、感官品质的影响,并通过正交试验对加工工艺进行了优化.结果表明,影响调理低脂猪肉丸品质的主次因素为:食盐>腌制时间>大豆分离蛋白>谷氨酰胺转氨酶;最优加工工艺为:腌制时间12h、大豆分离蛋白2...
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| 关 键 词： | 猪肉丸 加工工艺 感官品质 硬度 弹性 |
Preparation of Low Fat Pork Meatballs |
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| DONG Hao,CHEN Cong-gui,XIAO Kai-jun.Preparation of Low Fat Pork Meatballs[J].Modern Food Science & Technology,2011,27(7):826-830,798. |
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| Authors: | DONG Hao CHEN Cong-gui XIAO Kai-jun |
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| Affiliation: | 1(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)(2.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) |
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| Abstract: | Effects of curing time and the dosages of soy protein isolated(SPI),salt and glutamine transaminase(TG) on hardness,elasticity,cooking loss and comprehensive sensory evaluation of low fat pork meatballs were investigated in this paper.The processing parameters were optimized by the orthogonal tests.The results showed that the significant effects on quality characteristics of prepared low-fat pork meatballs were salt> curing time> SPI >TG enzyme.The optimal ingredients for the pork meatballs were: 2.0% SPI,2.7% salt,0.7% TG enzyme and curing time 12 h. |
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| Keywords: | prepared pork meatballs sensory evaluation processing technology hardness elasticity |
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