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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effect of skin enrobing and refrigerated storage on the quality characteristics of chicken meat balls
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Effect of skin enrobing and refrigerated storage on the quality characteristics of chicken meat balls

机译：剥皮冷藏和冷藏对鸡肉丸品质特性的影响

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摘要

The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P < 0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P < 0.05) whereas the scores for various sensory attributes decreased significantly (P < 0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.
机译：进行该研究以评估在制备肉丸中皮肤的利用率。通过掺入不同水平的皮肤来制备肉丸。用25％，50％，75％和100％的配方替代瘦肉。进一步包裹肉丸，以观察涂层对肉丸质量特性的影响。肉丸的乳化稳定性，蒸煮收率，邻近成分和肉丸的感官参数随着皮肤水平的增加而显着降低（P <0.05）。根据各种感官参数，将含有50％皮肤的肉丸在带涂层和不带涂层的肉丸中最佳化。将有涂层的肉丸和对照肉丸均需氧包装在低密度聚乙烯（LDPE）小袋中，并在4±1°C的冷藏条件下，定期以0、7和14天的固定间隔分析各种质量参数。在储存过程中，TBARS值，总板数和嗜冷性计数显着增加（P <0.05），而各种感官属性的评分显着降低（P <0.05）。在整个存储期间未检测到大肠菌。因此，利用鸡肉皮制成的肉丸在冷藏温度（4±1°C）下保存14天，质量参数的变化在可接受的范围内。

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