摘要
以鸡肉为原料制作鸡肉丸,通过单因素试验和正交试验设计研究水、食盐、淀粉、卡拉胶添加量对鸡肉丸感官品质的影响。结果表明:4种配料的最佳添加量配比为:水15%、食盐1.5%、淀粉6%、卡拉胶0.6%,在此工艺条件下,鸡肉丸的感官品质最好,感官评分为7.4。
The effects of adding different amounts of water, salt, starch, starch and carrageenan on the sensory quality of chicken meatballs were examined by one-factor-at-a-time and orthogonal array design. The optimal amounts of water, salt, starch, starch and carrageenan added in chicken meatballs were determined to be 15%, 1.5%, 6% and 0.6%, respectively, providing the best sensory quality and a sensory score of 7.4.
出处
《肉类研究》
2013年第2期10-12,共3页
Meat Research
关键词
鸡肉丸
感官品质
配料
chicken meatballs
sensory quality
ingredient
