The Study Of Wheat Dietary Fiber Addition On The Quality Of Pork Ballpork Ball

Pork ball is Chinese traditional cuisines of Huaiyang,because the production is fat but not greasy,tasty and tender,delicious and elegant that made it popular.However,different companies,restaurants and even every household produce this production due to the different formulations,so there existing big difference in the flavor,taste,texture,and the preferences of different people are inconsistent,so it is difficult to unify an evaluation criteria.There is now more research is conducted from the perspective of process optimization,textural characteristics of Pork ball and the method of quality assessment are still blank.In addition,the existence of question of traditional meatball production is high in saturated fatty acids and cholesterol,high energy,lack of dietary fiber and other defects.So how to make full use of existing resources,develop low-calorie,regulate body functions,enhance immunity and physical fitness and resistance to low-fat,low-cholesterol and high protein functional foods is our new issues facing.Therefore,in this study,we first use three measurement modes from the textural evaluation and sensory evaluation to determine the textural characteristics of industry product and restaurant products,then the cluster analysis,correlation analysis,canonical correlation analysis were used to analyze the factor impact on the textural of the products.From this,the accurate mechanical detection mode was selected,and this lay the foundation for further objective evaluation of Pork ball product quality.Secondly,on the basis research of texture evaluation,the texture evaluation method was used to determine the textural characteristics of Pork ball that add different ratio of wheat dietary fiber and the edible quality of Pork ball was also studied.Therefore,we hope give the reference of development of new functional dietary fiber Pork ball and quality evaluate method.The contents and results were as follows:1.Correlation between textural evaluation and sensory method for market survey sampleIn this chapter we studied the three measurement modes from texture evaluation and sensory evaluation for the determination of texture of the product from industry and restaurant,then the cluster analysis,correlation method,canonical correlation analysis were used to analyze the main factor that affect the texture of the product.The results showed that the three mechanical detection modes can be used to distinguish different sources of meatball products,and better correlation between TPA mode and sensory evaluation was discovered,which can better reflect the nature of the texture of the product.The result of cluster analysis of TPA mode showed that the hardness,gumminess and chewiness can be classed as the same group,for sensory evaluation analysis,tenderness and juiciness can be as a class.Canonical correlation analysis showed that the two classes were suppressor variable.That means when Pork ball had better quality,the results of sensory evaluation and texture measurement had different,while poor product quality,sensory evaluation results are more consistent with the mechanical measurement results,this means that people are more inclined to confront poor product configurations comment.2.The supplementation of wheat dietary fiber on eating quality of Pork ballOn the basis of the last chapter,the TPA mode was used to determine the textural characteristics of Pork ball products which added the wheat dietary fiber,and the edible qualities were also determined.The results showed that the addition of wheat dietary fiber can improve the sensory quality,texture,water holding capacity,color and other product properties of the Pork ball.Adding wheat dietary fiber at 4%,the color,taste,flavor and overall acceptability of the Pork ball was better than no added products,however,the unfavorable quality may occur when excessive addition.The result of water retention showed that the addition of 4%wheat dietary fiber made the product had better water retention.From the chemical composition result,the ash,fat,protein changed little,and the moisture content was closer to the control group after add 4%wheat dietary fiber.