Development and nutritional value evaluation of the potato flour ham

doi:10.14088/j.cnki.issn0439-8114.2020.24.035

Abstract

Abstract: Taking potato flour as raw materials, using sensory evaluation and texture properties as the indicators,through single factor experiments and orthogonal design experiments,the factors affecting the texture properties and sensory evaluation of potato flour ham were optimized,such as lean meat percentage, mashed potato percentage, soy isolate protein percentage, water percentage. The results showed that, when the lean meat percentage was 96%, mashed potato percentage was 10%, soy isolate protein percentage was 6%, water percentage was 40%, the sensory evaluation of potato flour ham was the highest, which was 87.4. Compared with the commercial hams, potato flour ham had higher protein content and lower fat content, which was more suitable for all kinds of people.

Key words: potato flour, ham, texture properties, sensory evaluation

CLC Number:

TS251.5

CAI Sha, MEI Xin, HE Jian-jun, SUI Yong, SHI Jian-bin, XIONG Tian, CHEN Xue-ling, FAN Chuan-hui, CAI Fang. Development and nutritional value evaluation of the potato flour ham[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(24): 151-155.

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