Effects of Ingredients on the Sensory Quality of Chicken Meatballs
LIU Qin-hua，PAN Run-shu，MA Han-jun,
1. Higher Vocational and Technical College, Henan Institute of Science and Technology, Huixian 453600, China；
2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Abstract：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.
刘勤华；潘润淑；马汉军*. 配料对鸡肉丸感官品质的影响[J]. 肉类研究, 2013, 27(2): 10-12.
LIU Qin-hua，PAN Run-shu，MA Han-jun,. Effects of Ingredients on the Sensory Quality of Chicken Meatballs. Meat Research, 2013, 27(2): 10-12.
2013, Vol. 27 
