牛皮預處理條件對牛肉丸品質的影響

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Abstract： The purpose of this study was to explore the feasibilityof using pretreated catle skin as an ingredient in minced meat products.The efects of soaking temperature，sodium carbonate concentration，amount of iced water usedduring cow skindisruption，andamountofcowskintobeefonthetexturecharacteristics，color，sensoryscore，yieldofbeefeatballs and pH of meat mince were investigated by one-at-a-time method.Furthermore，these parameters were optimized by responsesurface methodology.Theresultsshowedthattheamountsoficed waterandcowskinused significantlyaffected the sensory score and yield of beef meatballs （P<0.05 ）.Thehighest sensory score （82.9）and yield （120.5%） wereobtained when 10% （m/m） sodium carbonate was added during cattle skin pretreatment， 219% （m/m） iced waterwasadded during cow skin disruption， and 13% pretreated catle skin was added to minced beef.The results of this study provide a theoretical basis for further research on the effect of cow skin on the quality of beef meatballs.

Keywords：cow skin; beef meatballs; texture characteristics; sensory score; yield

DOI：10.7506/rlyj1001-8123-20241122-308

中圖分類號：TS251.5 文獻標志碼：A 文章編號：1001-8123（2025）06-0030-07

引文格式：

趙改名，王凱，王云祥，等.牛皮預處理條件對牛肉丸品質的影響[J].肉類研究，2025，39（6）：30-36.DOI：10.7506/

rlyj1001-8123-20241122-308. http：//www.rlyj.net.cn

ZHAO Gaiming， WANGKai WANG Yunxiang，etal.Effectsof pretreatment conditions ofcatle skinon the qualityof beef

meatballs[J].MeatResearch，2025，39（6）：30-36.DOI：10.7506/rlyj1001-8123-20241122-308.htp：//www.rlyj.net.cn

隨著牛肉消費量的增加，肉牛養(yǎng)殖業(yè)不斷發(fā)展，國際貿易量持續(xù)增加，在牛肉生產(chǎn)的同時，大量副產(chǎn)物伴隨而生。（剩余12450字）