传统猪肉鱼肉复合肉丸的配方优化

摘要

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.%在传统油炸肉丸的基础上，通过添加鱼肉，提高其口感、降低脂肪和胆固醇含量，使其形成营养合理、易于消化吸收的复合油炸肉丸。通过正交试验以猪肥瘦肉（质量比3∶7）为基准，加入不同比例的鲜鱼肉、玉米淀粉、食盐、饮用水等制成熟制品，经感官评定、成品率分析并辅助质构仪测定得出最佳组合比例（配方）。结果表明：猪肉鱼肉复合肉丸最佳用料配方为以猪肥瘦肉（质量比3∶7）为基准，鱼肉添加量35%、玉米淀粉添加量10%、食盐添加量2.2%、饮用水添加量35%。