作 者：
邹金;王玉荣;周书楠;代凯文;余海忠;张振东;郭壮
单 位：
湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所;当阳市食品药品监督管理局
摘 要：
研究鲊广椒的添加对肉丸品质特性的影响,检测指标包括色泽、质构、保水性和滋味。结果表明:添加鲊广椒可以降低肉丸的亮度,而使其红度和黄度升高;当鲊广椒添加量达到40%时,肉丸的硬度、黏性、胶着性和咀嚼度均显著高于对照组(P<0.05);通过增加结合水含量,添加鲊广椒可以显著降低肉丸的蒸煮损失率和冻融析水率(P<0.05);只有鲊广椒添加量增大到40%时,其与对照组的滋味品质差异才可以通过感官鉴评法予以识别;通过聚类分析发现,添加30%鲊广椒的肉丸产品品质与对照组较为相似。由此可见,鲊广椒可以用于肉丸的加工。
译 名：
Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality
作 者：
ZOU Jin;WANG Yurong;ZHOU Shunan;DAI Kaiwen;YU Haizhong;ZHANG Zhendong;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science;Dangyang Municipal Food and Drug Administration;
关键词：
Zhaguangjiao;;meatballs;;quality evaluation
摘 要：
The effect of adding Zhaguangjiao, a Chinese traditional fermented food made from hot pepper and corn flour, to meatballs on its quality attributes such as color, texture, water holding capacity and taste was investigated. The results showed that Zhaguangjiao significantly decreased the brightness, but increased the redness and yellowness. Meanwhile, hardness, adhesiveness, gumminess, and chewiness were significantly increased compared with the control with the addition of Zhaguangjiao at up to 40%(P < 0.05). Zhaguangjiao increased bound water and as a result significantly decreased cooking loss and syneresis during freeze-thaw treatment(P < 0.05). Addition of up to 40% Zhaguangjiao was clearly discriminated from the control by taste quality. Cluster analysis showed that the quality of meatballs with 30% Zhaguangjiao was similar to that of the control. Thus, Zhaguangjiao has the potential for application in meatballs.
