肉类研究
肉類研究
육류연구
MEAT RESEARCH
2013年
2期
10-12
,共3页
刘勤华%潘润淑%马汉军*
劉勤華%潘潤淑%馬漢軍*
류근화%반윤숙%마한군*
鸡肉丸%感官品质%配料
鷄肉汍%感官品質%配料
계육환%감관품질%배료
chicken meatballs%sensory quality%ingredient
要:以鸡肉为原料制作鸡肉丸,通过单因素试验和正交试验设计研究水、食盐、淀粉、卡拉胶添加量对鸡肉丸感官品质的影响.结果表明:4种配料的最佳添加量配比为:水15%、食盐1.5%、淀粉6%、卡拉胶0.6%,在此工艺条件下,鸡肉丸的感官品质最好,感官评分为7.4.
要:以鷄肉為原料製作鷄肉汍,通過單因素試驗和正交試驗設計研究水、食鹽、澱粉、卡拉膠添加量對鷄肉汍感官品質的影響.結果錶明:4種配料的最佳添加量配比為:水15%、食鹽1.5%、澱粉6%、卡拉膠0.6%,在此工藝條件下,鷄肉汍的感官品質最好,感官評分為7.4.
요:이계육위원료제작계육환,통과단인소시험화정교시험설계연구수、식염、정분、잡랍효첨가량대계육환감관품질적영향.결과표명:4충배료적최가첨가량배비위:수15%、식염1.5%、정분6%、잡랍효0.6%,재차공예조건하,계육환적감관품질최호,감관평분위7.4.
The effects of adding different amounts of water, salt, starch, starch and carrageenan on the sensory quality of chicken meatballs were examined by one-factor-at-a-time and orthogonal array design. The optimal amounts of water, salt, starch, starch and carrageenan added in chicken meatballs were determined to be 15%, 1.5%, 6%and 0.6%, respectively, providing the best sensory quality and a sensory score of 7.4.
