|
|
|
| Effects of Ingredients on the Sensory Quality of Chicken Meatballs |
| LIU Qin-hua，PAN Run-shu，MA Han-jun, |
| 1. Higher Vocational and Technical College, Henan Institute of Science and Technology, Huixian 453600, China；
2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
|
|
|
|
Abstract The effects of adding different amounts of water, salt, starch, starch and carrageenan on the sensory quality of chicken meatballs were examined by one-factor-at-a-time and orthogonal array design. The optimal amounts of water, salt, starch, starch and carrageenan added in chicken meatballs were determined to be 15%, 1.5%, 6%and 0.6%, respectively, providing the best sensory quality and a sensory score of 7.4.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
