芹菜猪肉丸品质特性影响因素的研究  

Influencing Factors on Quality Characteristics of Celery Pork Balls

作　　者：陈立德[1] 陈峰[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《肉类研究》2009年第10期19-22,共4页Meat Research

摘　　要：蔬菜类肉丸品质特性的研究并不多见。以芹菜猪肉丸为研究对象,结合感官评定和质构特性的分析,通过单因素试验研究了淀粉添加量、卡拉胶添加量、芹菜汁添加量对肉丸品质特性的影响。结果表明,加工芹菜猪肉丸较好品质的条件是:淀粉添加量15%、卡拉胶添加量1.5%、芹菜汁添加量55%。The quality characteristics of vegetable meat ball can＇t know enough. Combination the analysis of sensory assessment and texture characteristics, single factor experiments were conducted to study the influencing about addition of starch addition, carrageenan addition, celery juice addition on the quality characteristics of meatball. The results showed that the processing of celery pork balls better-quality conditions are： starch addition 15%, carrageenan addition 1.5%, celery juice addition 55%.

关 键 词：芹菜猪肉丸 质构特性 感官评定 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]