Factors on Quality Characteristics of Duck Meatballs

doi:10.7506/spkx1002-6300-200923016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 79-82.doi: 10.7506/spkx1002-6300-200923016

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Factors on Quality Characteristics of Duck Meatballs

ZHOU Cun-liu，LEI Guang-bo，ZHAO Ya-qun，FANG Hong-mei，WANG Wu，CAI Ke-zhou，CHEN Cong-gui

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2009-07-20 Online:2009-12-01 Published:2010-12-29
Contact: ZHOU Cun-liu E-mail:zhoucl4@hfut.edu.cn

Abstract

Abstract:

Effects of addition amount of yam powder, duck skin and κ-konjac gum, and heating style on hardness, elasticity, chewiness and brightness of duck meatballs were investigated. The effect on quality characteristics of duck meatballs from strong to weak was κ-konjac gum, duck skin, yam powder and heating style. The optimal strategy for preparing duck meatballs was 10 % duck skin, 15 % yam powder, 0.25 % κ-konjac gum and sequential heating style with an initial temperature at 70 ℃ for 25 min and a final temperature at 85 ℃ for 20 min.

Key words: duck meatball, yam powder, brightness, hardness, elasticity, chewiness

CLC Number:

TS251.55

ZHOU Cun-liu，LEI Guang-bo，ZHAO Ya-qun，FANG Hong-mei，WANG Wu，CAI Ke-zhou，CHEN Cong-gui. Factors on Quality Characteristics of Duck Meatballs[J]. FOOD SCIENCE, 2009, 30(23 ): 79-82 https://doi.org/10.7506/spkx1002-6300-200923016

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