Effect of Red Fungus Bean Dregs Addition on Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation
Red fungus bean dregs were added to minced pork to investigate the effects of different red fungus bean dregs additions on the color,water-holding capacity,loss rate,rheological properties and textural properties of pork meatballs were discussed and combined with the fuzzy mathematical organoleptic evaluation method to make a comprehensive evaluation of the meatballs.The results showed that the water-holding rate,chewiness,hardness,adhesiveness and G'value of pork balls with red fungus bean dregs increased with the increase of red fungus bean dregs addition,the whiteness value decreased,the cooking loss decreased first and then increased slightly,and the changes of elasticity and resilience were not obvious.When the addition amount was 12％,the product yield was higher,the taste quality was good,and the sensory comprehensive score was the highest.Adding red fungus bean dregs can improve the quality of pork meatballs and provide new ideas for the development of pork meatballs.
万方数据
维普
