不同配方对鸡肉丸品质的影响

本论文对影响鸡肉丸品质的几种配方进行了研究。探讨了大豆蛋白,淀粉、复合磷酸盐和水这四种因素在不同水平下对鸡肉丸的质构特性和感官品质的影响,采用物性测试仪对不同条件下制备的鸡肉丸的质构特性——弹性、回复性、粘聚性和咀嚼性进行了研究;在获得最佳配方的基础上,制作了蔬菜鸡肉丸。正交实验结果表明:鸡肉丸的最佳工艺配方为:淀粉6%,水35%,大豆蛋白3%,复合磷酸盐0.2%。质构测试结果显示在该配方组中鸡肉丸的弹性、回复性、粘聚性和咀嚼性明显得到改善;感官评定时该配方组得分最高。

Influence of Different Ingredients on the Quality of Chicken Meatball

In this paper,chicken meatballs were processed with fresh grade breast.Influence of soyabean protein'starch,composite phosphate and water content on the texture characteristics and sensory properties of chicken meat ball was studied through orthogonal experiment.When the optimum ingredients were determined,vegetables were added.The optimal conditions of processing chicken meatball were determined by the orthogonal experiment.The optimal conditions were as follows:The optimum ingredient is:soyabean protein(3%),starch(6%),composite phosphate(0.2%) and water(35%).The cohesiveness,resilience,adhesiveness and chewiness properties of chicken meatball were significantly modified with the addition of soyabean protein,starch,composite phosphate and water,and their sensory properties were also excellent with this ingredient.