不同添加量佛手山药粉对猪肉丸品质的影响  

The Effect of Different Addition Levels of Bergamot Yam Powder on the Quality of Pork Meatballs

作　　者：肖曲 肖益东 XIAO Qu;XIAO Yidong(College of Food Science and Technology,Wuhan Business University,Hubei 430056)

机构地区：[1]武汉商学院食品科技学院,武汉430056

出　　处：《食品工业》2025年第1期94-99,共6页The Food Industry

基　　金：武汉市教育局市属高校产学研项目(CXY202214);武汉商学院省级大学生创新创业训练计划项目(202211654060)。

摘　　要：旨在探讨佛手山药粉对猪肉丸品质的影响,对不同添加量山药粉猪肉丸的基本成分、质构特性、白度值及感官特性进行了全面分析。结果表明:当山药添加量从2%逐渐增加到10%时,猪肉丸的水分含量、脂肪含量、总糖含量、黏附性、回复性总体呈上升趋势,但彼此间无显著差异;蛋白质含量无明显变化;咀嚼性先下降后上升,弹性逐渐下降,硬度逐渐上升,白度值逐渐增加。当山药粉添加量为2%时,山药猪肉丸感官评价综合得分最高,为79.02分。综上,当山药粉添加量为2%时,佛手山药猪肉丸综合品质最佳。This study aims to investigate the effects of bergamot yam powder on the quality of pork meatballs,and conducts a comprehensive analysis of the basic components,textural properties,whiteness value,and sensory characteristics of pork meatballs with different amounts of yam powder.The results show that when the yam addition rate increases from 2%to 10%,the water content,fat content,total sugar content,adhesiveness,resilience,and hardness of pork meatballs generally increase,but there is no significant difference among them.The protein content shows no obvious change.The chewiness decreases first and then increases,while the springiness gradually decreases and the hardness gradually increases.The whiteness value gradually increases.When the yam powder addition rate is 2%,the overall sensory evaluation score of the yam pork meatballs is highest at 79.02 points.Therefore,the overall quality of the bergamot yam pork meatballs is best when the yam powder addition rate is 2%.

关 键 词：佛手山药 猪肉丸 成分分析 模糊数学感官评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]