Abstract：The effects of different textured soy protein added in pork meatball were studied.The af-fecting factors such as processing conditions and ingredients were also discussed.As a result,a new high pro tein meatball was obtained.When textured protein substituted as high as42.9%of the pork,the pro-tein content of the product increased58.6%,the fat decreased22.1%and thus saved300yuan per100kg raw materials,The product quality was found to be acceptable as no significant differences were observed in sensory evaluation test in color,mouth-feel,taste,texture and elasticity compared to control.
2001, Vol. 15 
