Quality optimization of the eliminated laying hens breast meatballs

The effect of four food additives on meatballs quality was explored in this experiment,basing on the original formula and technology of ordinary meatballs.Four food additives were added according to the total weight of mince,including ordinary egg white( 2%,4%,6%,8%),corn starch( 4%,8%,12%,16%),carrageenan( 0.3%,0.5%,0.7%,0.9%) and sodium bicarbonate( 0.1%,0.2%,0.3%,0.4%),in order to perform the single factor experiment.Then four factors three levels orthogonal experiment was conducted by the results of texture analysis,cooking loss and sensory evaluation. Results indicated that with increasing of corn starch and carrageenan addition,the hardness was increased gradually and the cooking loss was decreased. With increasing of ordinary egg white addition,the hardness was increased gradually and then was decreased.The elasticity of meatballs was increased gradually with the increase of sodium bicarbonate addition. The results showed the best formula of the eliminated laying hens breast meatballs was egg white of 5%,corn starch of 10%,carrageenan of 0.7%,sodium bicarbonate of 0.2%,the meatballs presented satisfying elasticity,flavor,bright color and no obvious meat smell and sour taste and sensory score was 87.74 points.Therefore,the appropriate amount of ordinary egg white,corn starch,carrageenan,sodium bicarbonate were added to the mince,quality of the eliminated laying hens breast meatballs could be improved in various degree,and the snynergistic effect behaved more pronounced in improving the elasticity,flavor,color,mouthfeel of meatballs.