Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls

Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls

The sensory evaluation method of fuzzy mathematics was used to study the effect of adding 0.25%~1% Chaoshan Artemisia argyi on the senses of pork balls. At the same time, the effect on the texture characteristics and antioxidant capacity of pork balls was also analyzed. According to the judgment of...

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Bibliographic Details
Main Authors: Shuchang LI, Shiyang HUANG, Zehao FANG, Lihong WU, Junxian SHI, Yanling CHEN, Tianli YAO, Jiaoli LONG, Yuanyuan CAO, Aimin JIANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-02-01
Series:Shipin gongye ke-ji
Subjects:
chaoshan artemisia argyi
pork ball
fuzzy mathematics
sensory evaluation
rheological properties
texture properties
antioxidant properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040210

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040210

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