肉的品质和添加剂对肉丸质构的影响

通过研究肉的僵直前后和僵直时间对肉丸质构的影响得出:肉越新鲜，肉丸的质构越好；肉僵直前，肉丸质构变化快，当肉进入僵直阶段后，肉丸质构变化速度大大减慢。通过对肉的品种研究得出，影响肉丸质构好次关系为牛后腿肉＞猪后腿肉＞牛前腿肉＞猪前腿肉，其中牛后腿肉和猪后腿肉制作出的肉丸在感官评价上差异不大。通过对绞肉方式不同的研究得出，影响肉丸质构好次关系为联合使用（先斩拌后擂溃）＞擂溃＞斩拌。通过对盐和碱两种添加剂的研究得出:盐的最优添加量为2%，碱的最优添加量为0.5%（均以瘦肉质量为基准）。在淀粉品种方面，马铃薯淀粉、木薯淀粉、玉米淀粉和小麦淀粉对肉丸的耐嚼性、脆度和硬度的影响差异性不明显；在改善肉丸弹性方面，木薯淀粉和马铃薯淀粉明显优于其他两种淀粉。 

Impacts of Meat Quality and Additives on Texture of Pork Balls

Impacts of meat before and after stiffness and rigidity time on texture of meat balls were studied.Results showed that if pork was more fresh，the texture of pork balls would be better.Before rigidity，texture of meat balls changed fast，but after rigidity，texture of meat balls changed very slow.Based on studies of meat varieties，relations from good to bad on affecting texture of pork balls was cattle crural meat＞pig crural meat＞cattle hand meat＞pig hand meat，and meat balls made from cattle and from pork was not largely different.Study of different way of wringing meat showed that，the relations from good to bad on affecting texture of pork balls was mix using way（first cutting and then hiting）＞hiting way＞cutting way.Based on studies of salt and alkali additive on impact of texture of pork balls，results showed that，the optimal content of salt was 2%，and the optimal content of alkali was 0.5%.In terms of starch varieties，impact of potato starch，tapioca starch，corn starch and wheat starch on chewy，friability，hardness difference of pork balls was not obvious.But in terms of improving the elasticity of meatballs，tapioca starch and potato starch was significantly better than the other two kinds of starch.