Study on the Production of Celery Meatballs and Its Quality Evaluation Using Fuzzy Mathematics Method

doi:10.3969/j.issn.1673-1689.2014.09.010

Home > Archive>Volume 33, Issue 9, 2014 >952-956. DOI:10.3969/j.issn.1673-1689.2014.09.010

Study on the Production of Celery Meatballs and Its Quality Evaluation Using Fuzzy Mathematics Method
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                        10.3969/j.issn.1673-1689.2014.09.010
                    
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In this manuscript, the porkballs were produced with meat, celery and starch as raw material, The process parameters of porkballs were optimized through orthogonal tests combining with fuzzy mathematics method. The results showed that the optimum proportions of celery meatballs were fat 20%, starch 20%, celery juice 60% and carrageenan 1.5%. The score of celery meatballs was 4.79 with this formula, and the sensory quality was excellent, which belonged to grade Ⅰ.

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SI Kaixue, SHI Shuiqin, XU Xiaoyun, LU Dexun, SHI Yazhong. Study on the Production of Celery Meatballs and Its Quality Evaluation Using Fuzzy Mathematics Method[J]. Journal of Food Science and Biotechnology,2014,33(9):952-956.

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Online: October 19,2014
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