【摘要】 试验将谷朊粉、花生蛋白、大豆组织蛋白添加到鸡肉丸中,研究植物蛋白对鸡肉丸品质的影响。结果发现,相比花生蛋白和大豆组织蛋白,在鸡肉丸中添加谷朊粉能更好地改善鸡肉丸的品质,当谷朊粉的添加量为1.5%~2.0%时,谷朊粉对鸡肉丸的品质提高最大,解冻汁液损失率和蒸煮损失率仅为1.17%和0.17%,硬度、弹性和咀嚼性都得到了很大的提升,感官提升明显,鸡肉丸结构致密,色泽均匀,易嚼碎,口感细腻,无明显粗糙感。更多还原

【Abstract】 Investigate the different quality of chicken meatball that added vital wheat gluten, peanut protein and textured soybean protein. Found that, compared to the peanut protein and textured soybean protein, the vital wheat gluten added to the chicken meatball can well improve the quality. When the adding amount of vital wheat gluten was 1.5%~2.0%, it had a best improve to the quality of the chicken meatball, the thawing juice loss and cooking loss rate is only 1.17% and 0.17%, the hardness、spring and chewiness had a significantly increased, the chicken meatball had a dense structure, a uniform color and a good taste by no rough sense.更多还原