功能性添加物对速冻猪肉丸品质的影响  

Effect of Functionality Additive on Quality of Quick-frozen Pork Ball

作　　者：梁爱华[1] 彭涛[1] 戴光红[1] 陈迤[1] 杨礼宪[2] 秦文[2] 

机构地区：[1]四川烹饪高等专科学校西餐系,成都610072 [2]四川农业大学食品科学系,四川雅安625014

出　　处：《四川食品与发酵》2006年第6期14-16,共3页Sichuan Food and Fermentation

基　　金：四川省科技厅资助项目

摘　　要：本实验主要运用科学的感观评价方法,对添加黄原胶、鸡蛋清、抗氧化剂等功能性添加物对猪肉丸品质的影响进行研究。结果表明:在猪肉丸中添加黄原胶,鸡蛋清,经过速冻并冻藏90d解冻后,效果较好,最适添加量分别为0.20%～0.25%和4%;最优抗氧化剂组合为:0.10‰丁基羟基茴香醚(BHA)+0.10‰二丁基羟基甲苯(BHT)。Experiments were done through using scientific sense evaluation, we studied the functionality additive such as xanthan gum ,egg white and antioxidant which affect the quality of the pork-ball. The results of the experiments were as follows： used xanthan gum and egg white in the products, then quick-froze them and stored 90 days. After thawing, the integrative evaluation of the ball was higher than that didn＇t using, the best dosage of xanthan gum and egg white were 0.20%- 0.25%and 4% respectirely; we got the best combination of antioxidant： 0.10‰ BHA ＋ 0.10‰ BHT.

关 键 词：速冻猪肉丸 添加剂 品质 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]