要：以鸡肉为原料制作鸡肉丸，通过单因素试验和正交试验设计研究水、食盐、淀粉、卡拉胶添加量对鸡肉丸感官品质的影响.结果表明：4种配料的最佳添加量配比为：水15%、食盐1.5%、淀粉6%、卡拉胶0.6%，在此工艺条件下，鸡肉丸的感官品质最好，感官评分为7.4.%The effects of adding different amounts of water, salt, starch, starch and carrageenan on the sensory quality of chicken meatballs were examined by one-factor-at-a-time and orthogonal array design. The optimal amounts of water, salt, starch, starch and carrageenan added in chicken meatballs were determined to be 15%, 1.5%, 6%and 0.6%, respectively, providing the best sensory quality and a sensory score of 7.4.
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