香菇鸡肉混合型肉丸的加工保藏品质研究

Study on the Processing and Preservation Quality of Mixed Meatballs with Lentinus Edodes and Chicken

本课题主要以蔬菜鸡肉丸为研究对象,选取香菇为添加蔬菜,旨在研究添加香菇对鸡肉丸的感官、品质与保藏特性的影响,探究香菇鸡肉丸的可行性及效果。将香菇以0%、2%、4%、6%和8%的不同比例等质量替代鸡胸肉加入鸡肉丸,测定各组鸡肉丸样品的感官评分、质构特性,并将新制鸡肉丸样品置于-18~24℃环境下保藏,测定其质构。实验结果表明,香菇的添加使得鸡肉丸的感官性能和质构特性得到提高,口感得到优化。加香菇的鸡肉丸样品在-24℃冷藏期内,质构维持较好,可用于提高蔬菜鸡肉丸配方安全性,也便于鸡肉丸绿色保健食品的开发。香菇添加量为6%时,鸡肉丸感官品质、质构特性最好,且在-18~24℃条件下冷藏效果较好。

This subject mainly takes vegetable chicken meatballs as the research object,and selects mushrooms as added vegetables,aiming to study the effect of adding mushrooms on the sensory,quality and preservation characteristics of chicken meatballs,and explore the feasibility and effects of mushroom chicken meatballs.Shiitake mushrooms were added to chicken meatballs instead of chicken breast meat at different ratios of 0%,2%,4%,6%and 8%.The sensory scores and texture characteristics of each group of chicken meatball samples were measured,and the new chicken meatball samples were placed Store at-18~24℃and determine its texture.The experimental results show that the addition of shiitake mushrooms improves the sensory performance and texture properties of the chicken meatballs,and optimizes the taste.The sample of chicken meatballs with mushrooms maintained a good texture during the refrigeration period at-24℃,which can be used to improve the safety of vegetable chicken meatball formulations,and is also convenient for the development of chicken meatball green health foods.When the amount of mushrooms added is 6%,the sensory quality and texture properties of chicken meatballs are the best,and the effect of cold storage at-18~24℃is better.