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- Title
Addition of ISP at various ratios on the effects of quality properties and cost of raw meats in softer texture Chinese-style meat ball.
- Authors
Chen, T. Y.; Huang, Z. H.; Ling, H. Y.; Che, H. I.; Yeh, C. K.; Cheng, F. Y.; Chen, C. M.
- Abstract
The objectives of this study are investigated addition of isolated soy protein (ISP) at various levels to instead of lean pork on the effects of quality properties and cost of raw meats of softer texture Chinese-style meat ball (STCMB). 2 levels of ISP (1% and 2%) add 2 levels of water (4X and 6X) obtain 4 ratios of ISP to instead of lean pork for preparation of Chinese-style meat ball. The results showed that pH values, moisture%, aw, TPC and L*, a*, b*values among treatments were similar. Adding different ratios of almost ISP treatments increased yields or similar (-0.15 ~ 2.88%), and reduced cost of raw meats (8.00 ~ 14.78 NT$/Kg). The data of penetrate tests from treatments revealed that external and internal hardness were little lower than those of control group. It was found that the scores of all sensory attributes (4.46 ~ 6.24) were accepted by panelists. Especially, the scores of overall acceptability among treatments were around 5.5; and scores from treatments are higher than that of control group. Not only had no difference of quality properties, but also cost reduction of raw meat by added various ratios of ISP in STCMB. It is deserved to perform further study for optimal addition of ISP with various ratios.
- Subjects
MEAT texture; MEATBALLS; MEAT quality; SENSORY evaluation; FOOD texture; MOISTURE content of meat
- Publication
Journal of the Chinese Society of Animal Science, 2021, Vol 50, p241
- ISSN
0253-9187
- Publication type
Article