摘要
本论文研究腌制时间,大豆分离蛋白(SPI)、食盐、谷氨酰胺转氨酶(TG酶)的添加量等工艺参数对调理低脂猪肉丸硬度、弹性、蒸煮损失率、感官品质的影响,并通过正交试验对加工工艺进行了优化。结果表明,影响调理低脂猪肉丸品质的主次因素为:食盐>腌制时间>大豆分离蛋白>谷氨酰胺转氨酶;最优加工工艺为:腌制时间12 h、大豆分离蛋白2.0%、食盐2.7%、谷氨酰胺转氨酶0.7%。
Effects of curing time and the dosages of soy protein isolated（SPI）,salt and glutamine transaminase（TG） on hardness,elasticity,cooking loss and comprehensive sensory evaluation of low fat pork meatballs were investigated in this paper.The processing parameters were optimized by the orthogonal tests.The results showed that the significant effects on quality characteristics of prepared low-fat pork meatballs were salt curing time SPI TG enzyme.The optimal ingredients for the pork meatballs were： 2.0% SPI,2.7% salt,0.7% TG enzyme and curing time 12 h.
出处
《现代食品科技》
EI
CAS
2011年第7期826-830,798,共6页
Modern Food Science and Technology
关键词
猪肉丸
加工工艺
感官品质
硬度
弹性
prepared pork meatballs
sensory evaluation
processing technology
hardness
elasticity
作者简介
董浩（1989-），男，硕士生，研究方向：食品加工与保藏
通讯作者：肖凯军，男，博士，教授。研究方向：食品工程与膜分离技术
