Manufacture technology of Macheng meatloaf and its process optimization

doi:10.14088/j.cnki.issn0439-8114.2019.22.039

Abstract

Abstract: The effects of sweet potato starch addition, stirring time, pork and fish ratio and the amount of edible salt on the sensory evaluation and texture characteristics of traditional Macheng meatloaf were investigated, and optimized the preparation process by orthogonal experiment. The results showed that the order of influence on the sensory evaluation value of meatloaf was as followstirring time> amount of edible salt>amount of sweet potato starch>the ratio of pork to fish meat. The orthogonal experiment to determine the optimal technological for making Macheng meatloaf （based on the 500 g fish meat）sweet potato starch is added in an amount of 340 g, the stirring time is 12 min, the ratio of pork to fish is 3.0∶5.0, and the amount of edible salt is 26 g.

Key words: Macheng meatloaf, sensory evaluation, texture characteristic

CLC Number:

TS251.8

SHI Jian-bin, SUI Yong, CAI Sha, HE Jian-jun, FAN Chuan-hui, CHEN Xue-ling, DING Gao-feng, MEI Xin. Manufacture technology of Macheng meatloaf and its process optimization[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(22): 163-167.

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