摘要
本实验主要运用科学的感观评价方法,对添加黄原胶、鸡蛋清、抗氧化剂等功能性添加物对猪肉丸品质的影响进行研究。结果表明:在猪肉丸中添加黄原胶,鸡蛋清,经过速冻并冻藏90d解冻后,效果较好,最适添加量分别为0.20%～0.25%和4%;最优抗氧化剂组合为:0.10‰丁基羟基茴香醚(BHA)+0.10‰二丁基羟基甲苯(BHT)。
Experiments were done through using scientific sense evaluation, we studied the functionality additive such as xanthan gum ,egg white and antioxidant which affect the quality of the pork-ball. The results of the experiments were as follows： used xanthan gum and egg white in the products, then quick-froze them and stored 90 days. After thawing, the integrative evaluation of the ball was higher than that didn＇t using, the best dosage of xanthan gum and egg white were 0.20%- 0.25%and 4% respectirely; we got the best combination of antioxidant： 0.10‰ BHA ＋ 0.10‰ BHT.
出处
《四川食品与发酵》
CAS
2006年第6期14-16,共3页
Sichuan Food and Fermentation
基金
四川省科技厅资助项目
关键词
速冻猪肉丸
添加剂
品质
Quick-frozen pork ball
additive
quality
