FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 534-537.

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Study on the Ingredients of Chicken Meatball

 LIU  Feng, RUI  Han-Ming   

  1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
  • Online:2006-12-15 Published:2011-11-23

Abstract: In order to find the best way to improve the chicken meatball’s sensory quality, springiness and rigidity, and fill in the blank of the market, we have carried on researches on some key factors of the ingredient such as salt, phosphate, starch, soybean protein, baking soda, water, etc. In the following text, we’ll illuminate it.

Key words:  , chicken meatball; ingredient; factors of influence; sensory quality; springiness; hardness;