猪肉丸主要原料对其凝胶性质和感官品质的影响  

Effect of Main Raw Materials on Gel Properties and Sensory Quality of Pork Balls

作　　者：张根生[1] 魏冬珊[1] 王月[1] 丁琬莹[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《肉类研究》2013年第4期28-31,共4页Meat Research

摘　　要：研究主要原料玉米淀粉、大豆分离蛋白、肥肉、水,在不同添加量时,对猪肉丸凝胶性质中硬度、弹性、黏聚性、咀嚼性、蒸煮损失率和感官品质的影响。通过质构分析和感官评价,结果表明:玉米淀粉的不同添加量对猪肉丸的硬度、弹性、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量22%时感官评分最高;大豆分离蛋白的不同添加量对猪肉丸的硬度、弹性、咀嚼性、蒸煮损失率有显著差异,在添加量为2.0%时感官评分最高;肥肉的不同添加量对猪肉丸的硬度、咀嚼性、蒸煮损失率有显著差异,在添加量30%时感官评分最高;在水的不同添加量对猪肉丸硬度、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量35%时感官评分最高。This study investigated the effects of adding different amounts of the main raw materials corn starch, fat meat, soy protein isolate and water on some gel properties such as hardness, elasticity, cohesiveness, chewiness and cooking loss as well as sensory characteristics of pork balls. Texture analysis and sensory eveluation indicated that hardness, elasticity, cohesiveness and cooking loss of pork balls revealed significant variations depending upon the amount of corn starch added, and the maximum sensory score was obtained at a level of 22%. All other gel properties except cohesiveness were also evidently influenced by soy protein isolation addition, resulting in the maximum sensory score at 2.0%. The addition of different amounts of fat meat had a considerable impact on hardness, chewiness and cooking loss and pork balls with the addition of 30% fat meat scored highest in sensory evaluation. The gel properties impacted noticeably by the addition of different amounts of water were hardness, cohesiveness, chewiness and cooking loss and the maximum sensory score was found for pork balls with 35% water.

关 键 词：猪肉丸 凝胶性质 感官品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]