摘要
本课题研究了不同大豆组织蛋白添加量对猪肉丸品质的影响,并从工艺及配方上对影响产品质量的各因素进行了探讨,获得了新型高蛋白猪肉丸,其中大豆组织蛋白替代猪肉用量达42.9%,使制品蛋白质含量提高58.6%,脂肪含量下降22.1%,成本节约300元/100Kg,而质量保持稳定。
The effects of different textured soy protein added in pork meatball were studied.The af-fecting factors such as processing conditions and ingredients were also discussed.As a result,a new high pro tein meatball was obtained.When textured protein substituted as high as42.9%of the pork,the pro-tein content of the product increased58.6%,the fat decreased22.1%and thus saved300yuan per100kg raw materials,The product quality was found to be acceptable as no significant differences were observed in sensory evaluation test in color,mouth-feel,taste,texture and elasticity compared to control.
出处
《肉类研究》
2001年第4期33-35,26,共4页
Meat Research
关键词
大豆组织蛋白
猪肉丸
感官评价
肉制品
产品质量
textured soy protein
pork meatball
affecting factor
sensory evaluationb.
