山药粉添加量对猪肉丸品质的影响

Effects of addition amounts of yam powder on quality of pork balls

为研究山药粉对猪肉丸品质的影响,通过添加不同量山药粉,并设置对照组,分析不同添加量山药粉对猪肉丸色泽、蒸煮损失、质构特性、流变特性的影响。利用色差计测定猪肉丸L*值(亮度值)、a*值(红度值)、b*值(黄度值)并计算猪肉丸白度值,质构仪测定猪肉丸硬度、黏附性、弹性、咀嚼性、胶黏性、回复性,流变仪测定猪肉丸流变特性,以用户调查法对猪肉丸色泽、质地、气味、滋味和回味开展权重确定,在此基础上以模糊数学评价法对猪肉丸作综合感官评价。结果表明,添加山药粉后猪肉丸白度值显著增加,随山药粉添加量增加;蒸煮损失率先降后升,猪肉丸硬度和黏附性上升,咀嚼性和胶黏性先降后升,回复性无显著变化;添加山药粉降低猪肉丸弹性,增加猪肉丸凝胶强度,添加量为20%时,猪肉丸感官评分最高,说明添加适量山药粉可改善猪肉丸品质。

In order to study the effect of yam powder on the quality of pork balls,different amounts of yam powder were added in pork balls.The effects of different added amounts of yam powder on the color,cooking loss,texture characteristics and rheological properties of pork balls were analyzed.The L*value(brightness value),a*value(redness value)and b*value(yellowness value)of the pork balls were measured by a colorimeter,and the whiteness value of the pork balls was calculated.The hardness,adhesiveness,springiness,chewiness,gumminess and the resilience of the pork balls were measured by the texture analyzer.The rheological properties of pork balls were measured by rheometer.The color,texture,smell,taste and aftertaste’s weights of pork balls were determined by the user survey method.On this basis,the comprehensive sensory evaluation of porkballs was carried out with fuzzy mathematics evaluation method.The results showed that the whiteness value of pork balls increased significantly after adding yam powder.As the amount of yam powder increased,the cooking loss decreased firstly and then increased.The hardness and adhesiveness of the pork balls increased.The chewiness and gumminess decreased firstly and then increased,with no significant changes in resilience.The springiness of pork balls was reduced with adding yam powder,while the gel strength was improved.When the addition amount was 20%,the sensory score of pork balls was the highest,indicating that adding the right amount of yam powder could improve the quality of pork balls.