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| Influencing Factors on Quality Characteristics of Celery Pork Balls |
| CHEN Lide;CHEN Feng |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract The quality characteristics of vegetable meat ball can’t know enough. Combination the analysis of sensory assessment and texture characteristics, single factor experiments were conducted to study the influencing about addition of starch addition, carrageenan addition, celery juice addition on the quality characteristics of meatball. The results showed that the processing of celery pork balls better-quality conditions are: starch addition 15%, carrageenan addition 1.5%, celery juice addition 55%.
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2009, Vol. 23 
