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| Effect of Egg White Powder Addition on the Quality of Pork Meatballs with Zhaguangjiao, a Chinese Fermented Food Made with Corn Flour and Chili |
| WANG Qiang, ZOU Jin, WANG Yurong, ZHAO Huijun, GUO Zhuang |
| Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China |
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Abstract Using a colorimeter, a texture analyzer, an electronic nose and a low-field nuclear magnetic resonance spectrometer combined with conventional physical and chemical analyses, this study analyzed the effect of egg white powder on the quality of pork meatballs with Zhaguangjiao. The results showed that the addition of egg white powder had no significant effect on color attributes or fat content. Compared with the blank group, the water activity of the meatballs with the addition of egg white powder increased significantly, while the cooking loss rate and water activity significantly decreased. In addition, the relaxation time of immobilized water and free water were shortened (P < 0.05). The texture properties such as hardness, fracturability, springiness, gumminess and chewiness of meatballs with Zhaguangjiao were significantly improved by the addition of 2% egg white powder (P < 0.05). It can be concluded that the addition of egg white powder preferentially at 2% could significantly improve the quality of meatballs with Zhaguangjiao.
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2020, Vol. 34 
