超聲波結(jié)合燕麥膳食纖維對(duì)牛肉丸加工品質(zhì)的影響

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DOI：10.3969/j.issn.1000-9973.2025.05.026

中圖分類(lèi)號(hào)：TS251.52 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0186-05

Effect of Ultrasonic Combined with Oat Dietary Fiber on Processing Quality of Beef Meatballs

ZHANG Xue-bing1，CHEN Jie2，REN Guo-ping1 （1.Hangzhou Wanxiang Polytechnic， Hangzhou 310023，China; 2. School of Food Science and Biotechnology，Zhejiang Gongshang University，Hangzhou 3lool8，China）

Abstract： Traditional beef meatbals have the problems such as poor gel properties and high oil yield， which limits their industrial development. However，the application of ultrasonic technology in beef products has significantly improved the gel properties and quality of beef meatballs. At the same time，the application of oat dietary fiber in meat products is gradually expanding because of its unique flavor and function. The combination of ultrasonic technology and oat dietary fiber not only improves the taste and structure of beef meatbals，but also enhances their nutritional value and market competitiveness.Ultrasonic technology improves the elasticity and water retention capacity of beef meatballs by enhancing the cross-linking effect of proteins，while oat dietary fiber reduces the oil yield and increases the health benefits of the product by adsorbing oil and water，these improvement measures have provided new opportunities for the development of beef meatball industry. Based on this，inthis study，with traditional beef meatballs as the control，the efect of ultrasonic combined with oat dietary fiber on the quality of beef meatballs is studied，and the effect of different addition amount of oat dietary fiber A （1% ，B （2%） ，C （3%） ，D （4%） and E（5%） ） on the quality of beef meatbals is analyzed. The research results show that the quality of beef meatballs processed by ultrasonic combined with oat dietary fiber is higher than that of traditional beef meat balls，and when the oat dietary fiber addition amount is 3% ，the quality of beef meatballs is the best.

Key words：dietary fiber;beef meatballs;sensory score;quality

牛肉丸產(chǎn)業(yè)在近年來(lái)取得了顯著發(fā)展，成為肉制品加工行業(yè)重要的組成部分[]。（剩余8722字）