Abstract: In order to improve the eating quality of traditional beef meatballs, day lily powder was used to prepare beef meatball and a fuzzy mathematical evaluation method was used to analyze the effect of beef meatballs with different day lily powder additions (5%, 10%, 15%, 20%, 25%) on the rheological property, texture properties, gel strength, cooking loss, water holding capacity and color. The results showed that the cooking made the loss of beef meatballs decreasing first and then increased with increasing addition of day lily powder. It reached the lowest value when the daylily powder addition was 20%, the water holding capacity, gel strength, hardness, gumminess and chewiness of beef meatballs increased with the increasing of day lily powder. And the hardness was also significantly increased, however, there was no significant change in springiness and resilience. The addition of day lily powder significantly improved the color of beef meatballs. Moreover, with the increase of day lily powder, the L* value and a* value of beef meatballs showed a downward trend, while the b* value increases the sensory score of beef meatballs was the highest when the day lily powder addition was 20% which indicating that the addition of day lily powder could improve the quality of beef meatballs.
李应兰,李海峰,贺晓光,等. 基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响[J]. 食品与发酵工业, 2021, 47(5): 112-119.
LI Yinglan,LI Haifeng,HE Xiaoguang,et al. Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology[J]. Food and Fermentation Industries, 2021, 47(5): 112-119.
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2021, Vol. 47 
