Optimiation of the Formulation of Rabbit Meatballs Added with Insoluble Dietar Fiber from White Flesh of Honey-pomelo Based on Texture

In this experiment,insoluble dietary fiber(IDF)of white flesh of honey-pomelo was added to the rabbit meatball,and the formulation was optimized based on the texture comprehensive score index of the rabbit meatballs. The effects of five single factors(IDF addition,water addition,salt addition,compound phosphate addition,and corn starch addition)on TPA texture(hardness,elasticity,chewiness and resilience)of rabbit meatballs were investigated. Two common factors were obtained by factor analysis,and the texture comprehensive score index of rabbit meatball(Y)was established as follows:Y=(60.216Y₁+31.197Y₂)/91.413,(Y₁=0.382X₁+0.340X₂+0.317X₃-0.229X₄,Y₂=0.270X₁-0.343X₂+0.485X₃+0.613X₄),in which X₁,X₂,X₃ and X₄ represented hardness,elasticity,chewiness and resilience,respectively. On the basis of single factor experiment,response surface optimization experiments were carried out by further selecting IDF addition,water addition and corn starch addition as the factors. The optimum formulation of rabbit meatball was determined and verified as follows:6.16% of IDF addition,20.60% of water addition,21.28% of corn starch addtion. Under this formula,rabbit meatballs had good hardness,elasticity,chewiness and resilience,and the highest comprehensive score was 0.947±0.015,which was close to the predicted value.