品质改良剂对猪肉丸品质的影响

Effect of Quality Improvers on Quality Characteristics of Pork Meatballs

研究复合磷酸盐、羧甲基纤维素钠(CMC-Na)、转谷氨酰胺酶(TG酶)、卡拉胶在单独添加及复配添加的情况下对猪肉丸品质的影响。利用质构仪测定指标参数,经数据分析处理后确定主要影响因素以及复配最优组合。结果表明:复合磷酸盐、CMC-Na、TG酶、卡拉胶单一添加都对猪肉丸的感官、质构和蒸煮损失率有影响;在复配中,复合磷酸盐和TG酶为主要影响因素,其次是卡拉胶、CMC-Na。最优配方为复合磷酸盐添加量0.25%、CMC-Na添加量0.35%、TG酶添加量0.30%、卡拉胶添加量0.25%。

The effects of individual additions of compound phosphate, sodium carboxy methyl cellulose （CMC-Na）, turn glutamine enzyme （TG enzyme） and carrageenan on sensory quality and texture properties of pork meatballs were studied. The formulation of the quality improvers was optimized by orthogonal array design based on elasticity, cooking loss rate and sensory score. The addition of each of the quality improvers influenced the elasticity, cooking loss rate and sensory score of pork meatballs. When added together, compound phosphate and TG enzyme were the most important affecting factors followed by carrageenan and CMC-Na. Their optimal formulation was 0.25% compound phosphate, 0.35% CMC-Na, 0.30% TG enzyme and 0.25% carrageenan.