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| Effects of Processing Factors and Formulating on Quality of Meatball |
| ZHOU Jie;CHEN Tao |
| College of Food Science and Technology,Yunnan Agriculture University,Kunming 650201 |
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Abstract The aim of pretreatmeat,comminuting and chopping were to intensive mixing of raw and auxiliary materials,meanwhile salt-soluble protein extracted from muscle makes it formed gel among components.Simmer and fry will made the protein in muscle denaturation.The purpose of the freezing processing was to prevent the microbial contamination.The texture,holding water capacity of the production and cooking yield were improved by addition of fat,water,phosphates and sodium bicarbonate. Furthermore,starch,soy proteins and carrageenan added to production significantly improved the sensory properties and nutritional values of meatball.
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2009, Vol. 23 
