Department of Research & Collection, Yilan County Lanyang Museum, Yilan County, Taiwan, ROC.
Meat Sci. 2011 Jul;88(3):575-9. doi: 10.1016/j.meatsci.2011.02.018. Epub 2011 Feb 24.
Physicochemical properties, sensory traits, and protein surface hydrophobicity of Chinese-style meatball (20% fat) processed from various combinations of xylooligosaccharides (XOS) and sucrose were investigated. No significant differences in pH and water-holding capacity were noted for treatments following cooking and frozen storage. Sensory springiness, hardness, chewiness, and overall acceptability of all treatments were found not significantly different. Water-soluble protein and total extractable protein concentrations of XOS4 (4% xylooligosaccharides) containing treatments were higher than other treatments at any frozen storage period (0, 4, 8, and 12 weeks). Addition of xylooligosaccharides or sucrose singly or in combination at levels investigated in this experiment resulted in Chinese meatballs with comparable quality. Substitution of sucrose with varying amounts (1, 2, and 4%) of xylooligosaccharides functioned equally on the quality of Chinese-style meatball.
研究了不同比例木低聚糖（XOS）和蔗糖组合制成的中式肉丸（含 20%脂肪）的理化特性、感官特性和蛋白质表面疏水性。烹饪和冷冻储存后，处理组的 pH 值和持水能力没有显著差异。所有处理组的感官弹性、硬度、咀嚼性和总体可接受性均无显著差异。在任何冷冻储存期（0、4、8 和 12 周），含有 4%木低聚糖（XOS4）的处理组的水溶性蛋白和总可提取蛋白浓度均高于其他处理组。在本实验研究的水平下，单独或组合添加木低聚糖或蔗糖可使中式肉丸具有相当的质量。用不同量（1%、2%和 4%）的木低聚糖替代蔗糖对中式肉丸的质量具有相同的作用。
