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- Title
魔芋葡甘聚糖对紫薯猪肉丸储藏品质的影响.
- Authors
朱 静; 陈 晖; 刘海波; 胡 潇; 陈亚蓝; 陈 龙; 郑雪珂; 刘 雄
- Abstract
Objective To explore the effect of konjac glucomannan (KGM) on the storage quality of purple sweet potato pork meatballs. Methods Purple potato meatballs were prepared by adding 10% whole purple sweet potato powder and using KGM gel as fat substitute. The sensory evaluation and physical-chemical indexes of the pork meatballs were analyzed during storage, and the effects of KGM on the storage characteristics of pork meatballs were explored. Results Through weight method formula optimization, it was determined that the comprehensive score of purple sweet potato pork meatballs (KGM6-50) with 6% KGM gel instead of 50% fat was the highest. Compared with the meatballs without purple potatoes, the freezeing-thawing water separation rate of sample KGM6-50 significantly decreased, the texture quality of KGM6-50 slowed down, and pH and cooking loss of KGM6-50 did not change significantly during storage. Compared with full fat meatballs, the freezeing-thawing water separation rate of KGM6-50 slightly increased while the cooking loss of KGM6-50 decreased. The best eating period of meatballs was within 30 days of storage time, during which the peroxide value of meatballs was lower and the quality changes were relatively smaller. Conclusion KGM gel can effectively improve the quality of purple sweet potato pork meatballs and inhibit the quality deterioration of meatballs during storage. The results can provide a reference for quality improvement and storage quality control of meat products.
- Publication
Journal of Food Safety & Quality, 2023, Vol 14, Issue 19, p262
- ISSN
2095-0381
- Publication type
Article