玛卡肉丸的工艺优化及其品质特性

以玛卡粉、鲜五花肉、马铃薯淀粉为主要原料,制作玛卡肉丸.以感官评分和质构特性为考察指标,通过单因素试验分别确定玛卡粉添加量、马铃薯淀粉添加量、食盐添加量、蒸制时间的最优参数.根据感官评分和质构特性,采用L9(34)正交试验优化玛卡肉丸的工艺配方.将最优配方组与空白对照组肉丸在4?℃冷藏条件贮藏8?d,每2?d取样测定过...

Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization

Meatballs were prepared from streaky pork incorporated with maca flour and potato starch. The formulation and cooking conditions of meatballs were optimized by investigating the effect of the amount of maca flour, potato starch and salt added to pork meat and steaming time on the sensory score and texture properties of meatballs using one-factor-at-a-time method and an L9 (34) orthogonal array design. The meatballs prepared with the optimized formulation and the control group without added maca were stored at 4 ℃ for up to 8 days. Samples were taken every two days for determination of peroxide value (POV), thiobarbituric acid reactive substances (TBARs) value, and carbonyl and sulfhydryl contents. The results showed that the optimum formulation was as follows: pork belly 500 g, maca flour 30 g, potato starch 80 g, salt 20 g, five spice powder 5 g, egg 100 g, scallion 20 g, and ginger 25 g, and that the optimum steaming time was 50 min. Maca could significantly inhibit lipid and protein oxidation in meatballs during cold storage (P < 0.05).