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| Effect of Quality Improvers on Quality Characteristics of Pork Meatballs |
| ZHANG Gen-sheng，ZHANG Ming-gang，WANG Hong-juan，AI Xiao-li，LIU Qiong |
| College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract The effects of individual additions of compound phosphate, sodium carboxy methyl cellulose （CMC-Na）, turn glutamine enzyme （TG enzyme） and carrageenan on sensory quality and texture properties of pork meatballs were studied. The formulation of the quality improvers was optimized by orthogonal array design based on elasticity, cooking loss rate and sensory score. The addition of each of the quality improvers influenced the elasticity, cooking loss rate and sensory score of pork meatballs. When added together, compound phosphate and TG enzyme were the most important affecting factors followed by carrageenan and CMC-Na. Their optimal formulation was 0.25% compound phosphate, 0.35% CMC-Na, 0.30% TG enzyme and 0.25% carrageenan.
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2011, Vol. 25 
