山藥芡實(shí)鳙魚丸的配方研制與品質(zhì)分析

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DOI：10.3969/j.issn.1000-9973.2025.07.021

中圖分類號(hào)：TS254.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0144-06

Formula Development and Quality Analysis of Bighead Carp Balls with Yam and Euryale ferox

XIA Nan， FU Wen-jun， LIU Xiao-yuan， XIANG Chen-xi， ZHOU Ya-wen， TU Jian-qiu* （College of Food Science and Engineering， Xinyang Agriculture and Forestry University，Xinyang 464000，China）

Abstract： In order to make effective use of fish resources，a kind of new-flavor fish balls is developed with Nanwan bighead carp as the main raw material， adding yam puree and Euryale ferox powder. Using sensory quality and texture properties as the evaluation indexes， single factor test and orthogonal test are designed to investigate the effects of salt addition amount，Euryale ferox addition amount，yam addition amount，soy protein isolate addition amount，and starch addition amount on the quality of fish balls. The results show that when salt addition amount is 4% ，Euryale ferox addition amount is 4% ，yam addition amount is 5% ，and soy protein isolate addition amount is 2% ，the sensory score of fish balls reaches 92.6O points，and the fish balls have white color，tight tissue and elasticity. The protein content of bighead carp balls with yam and Euryale ferox is 12.40% ，the fat content is 6.80% ， the volatile basic nitrogen content is 3.28mg/100g ， and Escherichia coli is not detected，which is in line with the national standards，the nutritional value is high.

Key words： bighead carp balls; yam； Euryale ferox; formula development； sensory quality

南灣魚肉質(zhì)鮮美、營養(yǎng)價(jià)值高，每 100g 南灣魚通常含有約 20g 蛋白質(zhì)，是蛋白質(zhì)的良好來源。（剩余8711字）