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| Optimization of the Manufacturing Process for Pork-Fish Mixed Meatballs |
| SU Zhaoxin, GAO Hanpu, LIU Ting, XIONG Shanbai |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China; 3. Jingzhou Yishun Food Co. Ltd., Jingzhou 434000, China |
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Abstract In this study, pork and surimi were used as the main materials to produce mixed meatballs by the boiling method. The effects of the shape of lean pork meat, salt chopping time, boiling temperature and boiling time on the puncture characteristics, texture profile analysis (TPA) parameters, chromatic values, water-holding capacity and sensory quality of mixed meatballs were studied. The preparation process was optimized by response surface methodology (RSM). The results showed that the shape of lean pork meat, salt chopping time, boiling temperature and boiling time had significant effects on the quality of mixed meatballs (P < 0.05). When lean pork meat was cut into strips, salt chopping time was 4 min, boiling temperature was 86 ℃ and boiling time was 45 min, all quality indicators of mixed meatballs were good. The optimum processing parameters were determined as 89 ℃, 44 min and 3 min for boiling temperature, boiling time and salt chopping time, respectively. The mixed meatballs prepared using the optimized conditions had good texture with maximum hardness (4 324.25 g) and springiness (0.852).
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2024, Vol. 38 
