Effect Of Different Ingredients On The Quality Of Meatballs

This paper mainly explores the different dosage of sodium alginate,calcium chloride,salt,potassium chloride and other common starches such as corn starch,potato starch,tapioca starch and high-gluten flour on the quality of meatballs.The research results are as follows:high gluten powder,cassava starch,corn starch,potato starch,four kinds of additives of high gluten powder better.Compared with the other three kinds of starch,the high gluten powder has a good influence on the hardness,elasticity and chewiness of meatball.The results of low field magnetic resonance(NMR)show that the earliest time of the peak of T22 with high gluten powder is 16.87ms,and the water retention of Meatballs is the best.At the same time,the water loss rate,freezing thawing loss rate,cooking loss rate and other data and sensory evaluation results were also the best.With the increase of salt dosage,the quality of pork balls improved significantly,and the hardness,elasticity,cohesiveness and chewiness of the meatballs were improved significantly.When the dosage was 2%,the texture data had basically reached the best.The higher addition of salt would affect the mouthfeel of meatball.The results of sensory evaluation showed that the addition of 2%salt was better.Low field nuclear magnetic resonance data showed that the peak onset time of relaxation time T22 increased from 14.65ms to 20.73ms,The water retention of meatball gel decreased.The data of water loss rate,freezing thawing loss rate and cooking loss rate of Meatballs showed that the physicochemical properties of the meatballs became better with the increase of salt addition,and the optimum amount reached 2%when the amount of salt increased.So the best addition of salt is 2%.Selection of potassium chloride instead of partial sodium chloride。With the increase of potassium chloride substitution rate,the data of low field nuclear magnetic resonance showed that the peak start time of T22 was delayed from 16.87ms to 23.82ms,indicating that the water holding capacity of meatball decreased.The texture data of Meatballs showed that the substitution ratio of 20%was better,and the hardness,elasticity and chewiness of Meatballs were all optimal at this time.At the same time,the water loss rate,the freezing thawing loss rate and the boiling loss rate of meatball were also the lowest.The results of sensory evaluation also showed that the better substitution rate of potassium chloride was 20%.Adding alginate alone will reduce the hardness,elasticity and chewiness of pork balls.When the addition amount is less than 1%,the rate of decline is slower than that of 1%,and the rate of decline is faster.The low field nuclear magnetic resonance(NMR)data showed that the peak starting time of relaxation time T22 was delayed to 24.83ms with the increase of sodium alginate,and the water retention of pork balls decreased.When the dosage is less than 1%,the peak start time of T22 changes little at 21.82ms,which is more than 1%and is delayed by 24.83ms.With the addition of sodium alginate,the water loss rate,cooking rate and freezing thawing loss rate increased.The results of sensory evaluation showed that adding sodium alginate reduced pork balls score,and when the dosage was more than 1%,the rate of decline decreased rapidly.The addition of a certain amount of calcium significantly improved the quality of Pork Ball gel.Calcium chloride is the best choice of calcium source.The quality of pork pellets increased with the increase of calcium chloride added.The maximum value of pork balls was the hardness,elasticity,cohesiveness and chewiness of the pork pills when the amount of addition was 0.2%.The lowest water loss rate,cooking loss rate,freeze-thaw loss rate and so on,and the highest sensory score.The low field nuclear magnetic resonance(NMR)data showed that with the increase of calcium chloride addition,the peak starting time of T22 was advanced from 21.82ms to 13.67ms,indicating that the water retention and juicability of pork pellets were obviously improved.The results of the scanning electron microscope also confirmed the effect of adding sodium alginate on the gel of pork pellet alone and the effect of sodium alginate calcium crosslinking on the gelatin of pork pellets.The texture and physicochemical data of the meatballs showed that the optimal dosage of alginate calcium chloride was 1%sodium alginate and 0.2%calcium chloride.The final conclusion shows that the best formula of pork pellets is:Pork:60%,fat 10%,water:22%,high gluten flour 5%,salt 1.6%,0.4%potassium chloride,1%sodium alginate,calcium chloride 0.2%.At the same time,the hardness,elasticity and chewiness of meatballs are the best,water retention and juiciness are the best,the physical and chemical properties are the best,and the sensory score is the highest.