Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH, microstructure, etc. The effect of black bean...

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Bibliographic Details
Main Authors: Shupin LIU, Shuang FENG, Jiahui LU, Xiaowen SU, Jiamei ZHANG, Changbo SHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-04-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070214