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Optimization of Formulation of Traditional Pork-Fish Composite Meatballs |
LI Maoshun, WEI Yuesheng*, YI Zhongxin, XU Munong |
College of Cuisine and Food Engineering, Wuhan Business University, Wuhan 430056, China |
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Abstract Improvement of Chinese traditional deep-fried meatballs by adding fish for better taste and reduced fat and cholesterol contents was conducted to obtain composite meatballs with well-balanced nutrition that are easy to digest and absorb. In order to find optimal formulation, final products made from a mixture of fat and lean pork (3:7, by mass) with different proportions of added fish meat, starch, salt and drinking water were subjected to sensory evaluation, yield calculation and texture analysis. The optimal formulation was found to contain 35% fish meat, 10% corn starch, 2.2% salt and 35% added to the pork mixture.
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