Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber
ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing
Key Laboratory for Food Science and Engineering of Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China
Abstract：This research study aimed to determining, using sensory and textural qualities as response parameters, an optimized low-fat meatball formulation with pork fat substitution by potato dietary fiber. The optimization showed that a formulation consisting of 70% lean, 24% fat and 6% potato dietary fiber (fat substitution by 20%) with 16% potato starch, 2.5% soybean protein isolate and 30% water added indicated improved sensory quality and textural properties with sensory score, hardness, elasticity, cohesiveness and chewiness of up to 90.73, 4 189.14 g, 0.70, 0.45 and 921.24 g, respectively, when compared with common pork meatballs, in addition to a 39% reduction in fat content.
张根生，葛英亮，聂志强，岳晓霞，韩 冰. 马铃薯膳食纤维低脂肉丸的工艺优化[J]. 肉类研究, 2015, 29(8): 8-12.
ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing. Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber. Meat Research, 2015, 29(8): 8-12.
