A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were analyzed. The meatballs with Perilla seeds showed remarkably better properties than those without seeds. The addition of 10% (w/w) Perilla seeds significantly (P < 0.05) improved the texture, composition, and content of polyunsaturated fatty acids (PUFAs), dietary fiber, and protein in meatballs. Moreover, the characteristic flavor components were rich and varied, which enhanced the taste, flavor, and satiety of the meatballs. This work provided theoretical and data support for the preparation of Perilla meatballs rich in PUFAs and dietary fiber.

用不同数量的富含不饱和脂肪酸的紫苏种子代替了肉丸制备中使用的一部分脂肪。进行了质量百分比分别为0％，5％，10％，15％和20％的五种处理，包括一组空白处理和四组以不同的紫苏种子含量处理的处理。分析了紫苏种子含量对肉丸近似组成，pH，颜色，蒸煮产量，乳化稳定性，质地，脂肪酸组成和肉丸感官特性的影响。有紫苏种子的肉丸比没有种子的肉丸表现出明显更好的性能。10％（w / w）紫苏的添加种子显着（P <0.05）改善了肉丸中多不饱和脂肪酸（PUFA），膳食纤维和蛋白质的质地，组成和含量。此外，特征性风味成分丰富多样，从而增强了肉丸的味道，风味和饱腹感。这项工作为富含PUFA和膳食纤维的紫苏肉丸的制备提供了理论和数据支持。