| Pigskin is a kind of by-product in animal products processing industry, and it is rich in high proteinand contains low fat, and is usually added to other food. Adding different proportions of pigskin or pigskin enzymatichydrolysate into the raw meat to make the meatballs, the effects of different amount of pigskin or enzymatichydrolysate on the texture of meatballs are studied. Results show that adding different proportions of pigskin orpigskin enzymatic hydrolysate has certain influence on the texture of the meatballs. The effect of adding 6% pigskininto the meatballs has significant difference on the springiness, resilience, gumminess, cohesiveness and chewiness,whereas the effect of adding 12% pigskin enzymatic hydrolysate into the meatballs has highly significant differenceon the resilience, gumminess, cohesiveness and chewiness; Also the springiness, gumminess and chewiness of addingpigskin into meatballs is higher than that of adding pigskin enzymatic hydrolysate under the condition of that theratio of pigskin to water is 15 (W/W), while the effect of resilience and cohesiveness is inverse. So the effect on thetexture of meatballs of adding pigskin enzymatic hydrolysate is better than that of adding pigskin directly. |
