Abstract：In this paper,chicken meatballs were processed with fresh grade breast.Influence of soyabean protein’starch,composite phosphate and water content on the texture characteristics and sensory properties of chicken meat ball was studied through orthogonal experiment.When the optimum ingredients were determined,vegetables were added.The optimal conditions of processing chicken meatball were determined by the orthogonal experiment.The optimal conditions were as follows:The optimum ingredient is:soyabean protein(3%),starch(6%),composite phosphate(0.2%) and water(35%).The cohesiveness,resilience,adhesiveness and chewiness properties of chicken meatball were significantly modified with the addition of soyabean protein,starch,composite phosphate and water,and their sensory properties were also excellent with this ingredient.
孙京新；雷甜甜；丁翠云；栾向绣；李少林. 不同配方对鸡肉丸品质的影响[J]. 肉类研究, 2009, 23(3): 30-33.
SUN Jingxin;LEI Tiantian;DING Cuiyun;LUAN Xiangxiu;LI Shaolin. Influence of Different Ingredients on the Quality of Chicken Meatball. Meat Research, 2009, 23(3): 30-33.
2009, Vol. 23 
