肉丸的食用品质特性研究  

Studies on meat pill sensory qualities and characteristics

作　　者：黄艾祥[1] 

机构地区：[1]云南农业大学食品科学系

出　　处：《食品科技》1999年第1期28-29,共2页Food Science and Technology

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。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.

关 键 词：肉丸 食用特性 品质评定 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS251.7[轻工技术与工程—食品科学与工程]