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| Influence of Different Ingredients on the Quality of Chicken Meatball |
| SUN Jingxin;LEI Tiantian;DING Cuiyun;LUAN Xiangxiu;LI Shaolin |
| College of food science and engineering,Qingdao Agricultural University,Qingdao 266109 China |
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Abstract In this paper,chicken meatballs were processed with fresh grade breast.Influence of soyabean protein’starch,composite phosphate and water content on the texture characteristics and sensory properties of chicken meat ball was studied through orthogonal experiment.When the optimum ingredients were determined,vegetables were added.The optimal conditions of processing chicken meatball were determined by the orthogonal experiment.The optimal conditions were as follows:The optimum ingredient is:soyabean protein(3%),starch(6%),composite phosphate(0.2%) and water(35%).The cohesiveness,resilience,adhesiveness and chewiness properties of chicken meatball were significantly modified with the addition of soyabean protein,starch,composite phosphate and water,and their sensory properties were also excellent with this ingredient.
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2009, Vol. 23 
