Meng Xiangren, Wu Danxuan, Zhang Zhaoli, Wang Hengpeng, Wu Peng, Xu Zhicheng, Gao Ziwu, Mintah Benjamin Kumah, Dabbour Mokhtar
College of Food Science and Engineering Yangzhou University Yangzhou China.
CSIR - Food Research Institute Accra Ghana.
Food Sci Nutr. 2022 Apr 5;10(6):1961-1974. doi: 10.1002/fsn3.2812. eCollection 2022 Jun.
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
牛肉丸子是一种传统的美味小吃，营养丰富，风味独特，是大多数消费者的首选。然而，牛肉丸子的品质很容易受到许多因素的影响，如加工、储存和保鲜，这限制了其在市场上的竞争定位。因此，在牛肉丸子加工过程中关注每一个环节至关重要。基于以往的研究，本系统综述聚焦于关键加工因素（包括原材料和配料、搅拌、烹饪方法、储存和保鲜）对牛肉丸子品质的影响。此外，本研究评估了每个加工因素对牛肉丸子的理化、感官、营养和安全特性的影响。最后，现有综述将有助于审视/描述加工过程中影响牛肉丸子品质的因素，为牛肉丸子的标准化和产业化提供理论参考和科学依据。
