Process Optimization for Manufacture of Prepared Mutton Patties
LI Yuxin, CAO Zhixiang, ZHU Yingchun, YAN Yuwen, GUO Yan, LI Weiwei
1.College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; 2.College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
Abstract：For reduced juice loss of mutton patties during cooking, the formulation of mutton patties with corn starch, carrot and cheese as auxiliary materials was optimized using one-factor-at-a-time method and Box-Behnken design response surface methodology through principal component analysis. We evaluated the eating quality and water-holding capacity of mutton patties by pan-frying loss, water loss, shearing force, color difference and sensory evaluation. The results showed that the addition of corn starch, carrot and cheese could improve the water retention capacity and sensory quality of mutton patties. The mutton patties with 7% corn starch, 13.5% cheese and 9% carrot (relative to the mass of mutton) had a unique flavor, well-balanced nutritional composition and good sensory quality.
李玉昕，曹智翔，朱迎春，闫玉雯，郭 艳，李威伟. 预制调理羊肉饼加工工艺优化[J]. 肉类研究, 2020, 34(2): 46-52.
LI Yuxin, CAO Zhixiang, ZHU Yingchun, YAN Yuwen, GUO Yan, LI Weiwei. Process Optimization for Manufacture of Prepared Mutton Patties. Meat Research, 2020, 34(2): 46-52.
2020, Vol. 34 
