基于淀粉预处理的潮汕牛肉丸脆性品质评价与工艺优化

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Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment

YAN Minyi， GUO Shanguang'， XIAO Nan1， AI Minmin1.2* （1.College ofFoodScience，South China Agricultural University，Guangzhou 510640，China; 2.National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry，Guangzhou 510640，China）

Abstract：This study explored the effects of using different starch sources （potato，tapioca，mung bean，pea，corn and wheat）onthecrispnessqualityofChaoshanbeef meatbals，whichare preparedusingbeefas theprimaryrawmaterialand a water-boiling forming process.Correlationanalysisand principalcomponentanalysis wereusedtodevelopan evaluation methodforthecrispnessofbeef meatbals.Furthermore，single-factorexperiments wereconducted toinvestigatetheefects of theamountofadded starch，starch heat treatment temperatureandtime，and pre-cooking temperatureonthequalityof beef meatbals.Response surface methodology was used to optimize the procesing parameters.The results sowed that the additionof potato starch was more beneficial for improving thecrispness ofbeef meatbals.Comprehensive crispness evaluationcouldbeconductedusinghardness，adhesivenes，chewiness，andruptureforcecombinedwithsensoryevaluation. The optimal processng parameters that resulted in the best quality of beef meatballs were addition of 6.30% potato starch， heat treatment at 53°C for 2min ，and pre-cooking of beef meatballsat 50∘C

Keywords： beef meatbals;starch; texture properties; sensory evaluation; crispness evaluation;response surfacemethodology

DOI：10.7506/rlyj1001-8123-20250506-134

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2026）03-0045-10引文格式：

严敏谊，郭善广，肖南，等.基于淀粉预处理的潮汕牛肉丸脆性品质评价与工艺优化[J].肉类研究，2026，40（3）：45-54.DOI：10.7506/rlyj1001-8123-20250506-134. http：//www.rlyj.net.cn

YAN Minyi， GUO Shanguang， XIAO Nan，et al. Crispness evaluationand process optimization of Chaoshan beef meatballsbasedonstarch pretreatment[J].MeatResearch，2026，40（3）：45-54.（inChinese withEnglishabstract）DOI：10.7506/rlyj1001-8123-20250506-134. htp：//www.rlyj.net.cn

潮汕牛肉丸是一种传统的粤式特色肉类深加工产品，是以牛肉为原料，经斩拌、成型、煮制、冷却及速冻等加工制成的肉糜类凝胶制品，凭借其特有的脆性口感在预制菜市场中备受消费者青睐。（剩余17207字）