Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality
ZOU Jin1, WANG Yurong1, ZHOU Shunan1, DAI Kaiwen2, YU Haizhong1, ZHANG Zhendong1, GUO Zhuang1,*
1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China; 2.Dangyang Municipal Food and Drug Administration, Yichang 444100, China
Abstract：The effect of adding Zhaguangjiao, a Chinese traditional fermented food made from hot pepper and corn flour, to meatballs on its quality attributes such as color, texture, water holding capacity and taste was investigated. The results showed that Zhaguangjiao significantly decreased the brightness, but increased the redness and yellowness. Meanwhile, hardness, adhesiveness, gumminess, and chewiness were significantly increased compared with the control with the addition of Zhaguangjiao at up to 40% (P < 0.05). Zhaguangjiao increased bound water and as a result significantly decreased cooking loss and syneresis during freeze-thaw treatment (P < 0.05). Addition of up to 40% Zhaguangjiao was clearly discriminated from the control by taste quality. Cluster analysis showed that the quality of meatballs with 30% Zhaguangjiao was similar to that of the control. Thus, Zhaguangjiao has the potential for application in meatballs.
邹 金，王玉荣，周书楠，代凯文，余海忠，张振东，郭 壮. 鲊广椒对肉丸品质的影响[J]. 肉类研究, 2018, 32(3): 18-23.
ZOU Jin, WANG Yurong, ZHOU Shunan, DAI Kaiwen, YU Haizhong, ZHANG Zhendong, GUO Zhuang. Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality. Meat Research, 2018, 32(3): 18-23.
2018, Vol. 32 
