食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 131 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024818

生产与科研应用

不同紫薯全粉添加量对猪肉丸食用品质的影响

  • 胡潇 ,
  • 谢勇 ,
  • 刘琳 ,
  • 廖超 ,
  • 刘越 ,
  • 郑万琴 ,
  • 刘雄
展开
  • (西南大学 食品科学学院,重庆,400715)
硕士研究生(刘雄教授为通讯作者,E-mail:liuxiong848@hotmail.com)

收稿日期: 2020-06-21

  修回日期: 2020-07-14

  网络出版日期: 2020-12-30

基金资助

重庆市科委民生专项一般项目(cstc2015shmszx80016);社会事业与民生保障科技创新专项项目(cstc2015shms-ztzx0113)

收起

Effect of different addition of whole purple sweet potato powder on the eating quality of pork meatballs

  • HU Xiao ,
  • XIE Yong ,
  • LIU Lin ,
  • LIAO Chao ,
  • LIU Yue ,
  • ZHENG Wanqin ,
  • LIU Xiong
Expand
  • (College of Food Science,Southwest University,Chongqing 400715,China)

Received date: 2020-06-21

  Revised date: 2020-07-14

  Online published: 2020-12-30

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摘要

为提高传统猪肉丸的食用品质,以紫薯全粉替代部分木薯淀粉制作猪肉丸。采用质构分析、挥发性风味分析并结合模糊数学法对样品进行食用品质评价,同时考察紫薯全粉添加量(0、5%、10%和15%,质量分数)对猪肉丸基本成分、蒸煮损失率、总压出汁率、色泽的影响。结果表明,随着紫薯全粉添加量的增加,肉丸中醇、醛、酮和酯类等特征风味物质种类及总量均有提升,肉丸的硬度、黏聚性、咀嚼性、亮度均逐渐降低,弹性和蒸煮损失率无显著变化,总压出汁率呈先上升后下降的趋势,紫薯全粉添加量为10%时最大;添加量为5%时,肉丸中花青素和总膳食纤维含量分别提高了333%和40%,同时肉丸变得更加软糯,颜色诱人,感官评分最高;添加量为15%时,肉丸的质地和口感变差。说明适量添加紫薯全粉不仅可以保留传统猪肉丸原有的食用品质,还可平衡传统猪肉丸的营养成分,丰富传统猪肉丸的风味组成。

关键词： 食用品质; 紫薯全粉; 猪肉丸; 花青素; 膳食纤维

本文引用格式

胡潇 , 谢勇 , 刘琳 , 廖超 , 刘越 , 郑万琴 , 刘雄 . 不同紫薯全粉添加量对猪肉丸食用品质的影响[J]. 食品与发酵工业, 2020 , 46(23) : 131 -138 . DOI: 10.13995/j.cnki.11-1802/ts.024818

Abstract

To improve the eating quality of traditional pork meatballs,whole purple sweet potato powder (WPSPP) was used to replace some cassava starch to prepare pork meatballs.Texture analysis,volatile flavor analysis and fuzzy mathematics were used to evaluate the eating quality of the pork meatballs.Meanwhile,the basic components,cooking loss,total juice yield and color of pork meatballs with different WPSPP addition (0,5%,10%,15%) were determined in the current study.The results showed that the types and total amount of characteristic flavor substances,such as alcohol,aldehyde,ketone,ester,in the pork meatballs increased when increasing the WPSPP content.Meanwhile,the hardness,cohesiveness,chewiness and brightness of the pork meatballs gradually reduced,while the spring and cooking loss had no significant change.The total juice yield increased and then decreased with the increasing of WPSPP addition.Notably,the highest sensory score was obtained when the WPSPP content was 5%,and the anthocyanin and total dietary fiber content of the pork meatballs increased by 333% and 40%,respectively.Moreover,more softer in the texture and more attractive in color were observed compared to other addtions of WPSPP.However,the texture and taste of the pork meatballs became worse when the additive amount was 15%.The results indicated that adding WPSPP could not only keep the original eating quality,but also balance the nutritional components and enrich the flavor composition of the traditional pork meatballs.

Key words： eating quality; whole purple sweet potato powder; pork meatball; anthocyanin; dietary fiber

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