添加猪皮与猪皮酶解液对肉丸质构的影响

猪皮作为高蛋白低脂肪的畜产品加工副产物,常用来直接添加到其他类型食品中。在原料肉中添加不同比例的猪皮或猪皮酶解液制作肉丸,分析猪皮或猪皮酶解液不同添加量对肉丸质构的影响,优选猪皮的添加方式。结果表明:添加不同比例的猪皮或猪皮酶解液对肉丸的质构影响不同。猪皮添加量为6%时,猪肉丸的弹性、回复性、胶粘性、黏聚性和耐咀性与空白对照组具有显著差异;猪皮酶解液添加量为12%时,回复性、胶粘性、黏聚性和耐咀性与空白对照组具有极显著差异;添加猪皮与猪皮酶解液2组对比,在猪皮酶解液中猪皮与水比为1∶5(W/W)条件下,添加猪皮的肉丸弹性、胶粘性和耐咀性高于添加猪皮酶解液的肉丸,而回复性和黏聚性略低于添加猪皮酶解液的肉丸。结论:在肉丸加工中用猪皮或猪皮酶解液2种添加方式中,用猪皮酶解液优于直接添加猪皮。

Effects of different amount of pigskin or pigskin enzymatic hydrolysate on meatballs texture

Pigskin is a kind of by-product in animal products processing industry, and it is rich in high proteinand contains low fat, and is usually added to other food. Adding different proportions of pigskin or pigskin enzymatichydrolysate into the raw meat to make the meatballs, the effects of different amount of pigskin or enzymatichydrolysate on the texture of meatballs are studied. Results show that adding different proportions of pigskin orpigskin enzymatic hydrolysate has certain influence on the texture of the meatballs. The effect of adding 6% pigskininto the meatballs has significant difference on the springiness, resilience, gumminess, cohesiveness and chewiness,whereas the effect of adding 12% pigskin enzymatic hydrolysate into the meatballs has highly significant differenceon the resilience, gumminess, cohesiveness and chewiness; Also the springiness, gumminess and chewiness of addingpigskin into meatballs is higher than that of adding pigskin enzymatic hydrolysate under the condition of that theratio of pigskin to water is 15 (W/W), while the effect of resilience and cohesiveness is inverse. So the effect on thetexture of meatballs of adding pigskin enzymatic hydrolysate is better than that of adding pigskin directly.