为改善传速冻猪肉丸汁液少、出品率低、弹性差等问题,将亚麻籽胶和复配淀粉添加至速冻猪肉丸中,研究亚麻籽胶添加量、醋酸酯淀粉和磷酸酯淀粉复配比例对速冻猪肉丸蒸煮损失、出品率、解冻损失、持水性和质构特性的影响,为新型速冻猪肉丸的开发提供可行性方案.结果表明:亚麻籽胶以及复配淀粉的添加显著改善了速冻猪肉丸的弹性、保水性和出品率(p<0.05).当亚麻籽胶添加量为0.35％时,速冻猪肉丸的保水性和出品率分别提高了4.59％和21％,肉丸弹性增加了0.27 mm(p<0.05);当醋酸酯淀粉和磷酸酯淀粉的复配质量比为5:5时,猪肉丸的保水性和出品率分别提高了3.39％和22.89％,弹性增加了0.17 mm(p<0.05).%In order to deal with the problem of poor juices, poor elasticity and low product yield in traditional quick-frozen pork meatballs, this investigation studied the influence of different additions of flaxseed gum and compound starch (acetate starch and phosphate starch) to the quick-frozen pork meatballs on cooking loss, product yield, thawing loss, water holding capacity and texture properties. The results revealed that the flaxseed gum and compound starch added in the pork meatballs had a significant effect on the elasticity, water holding capacity and product yield (p<0.05). When the pork meatballs with 0.35％flaxseed gum, the water holding capacity and product yield of pork meatballs respectively increased 4.59％and 21％, the elasticity increased 0.27 mm(p<0.05).When the compound ratio of acetate starch and phosphate starch was 5:5, the water holding capacity and product yield were significantly increased 3.39 ％ and 22.89 ％, respectively. The elasticity increased 0.17 mm(p<0.05).
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