Abstract：In this paper, the effects of three auxiliary materials, namely cassava phosphate starch, potato pulp and gelatin, on the sensory and texture properties of quick-frozen mutton patties were studied with the aim of determining the optimal formulation of mutton patties. At the same time, the effects of three cooking methods (steaming at 100 ℃ for 20 min, autoclaving at 121 ℃ for 20 min and deep-fat frying at 160 ℃ for 8 min in soybean oil) on the texture, flavor and sensory qualities of mutton patties. The results demonstrated that meat patties with 12% cassava phosphate starch, 90% potato pulp and 1.5% gelatin had the best texture and sensory quality. Fried meat patties showed significantly better hardness, springiness and chewiness as well as a significant increase in the number and relative amount of compounds responsible for the unique flavor of cooked mutton such as aldehydes, nitrogen-containing substances and sulfur compounds compared with two other cooking methods (P < 0.05). In summary, deep-fat frying at 160 ℃ in soybean oil was found to be optimum for better chewiness, flavor and quality of mutton patties with 2% cassava phosphate starch, 90% potato pulp and 1.5% gelatin.
杨 震，贡 慧，刘 梦，史智佳. 辅料配比及烹饪方式对速冻羊肉饼品质的影响[J]. 肉类研究, 2018, 32(1): 23-29.
YANG Zhen, GONG Hui, LIU Meng, SHI Zhijia. Effects of Auxiliary Materials and Cooking Conditions on Quality of Quick-Frozen Mutton Patties. Meat Research, 2018, 32(1): 23-29.
2018, Vol. 32 
