Effect of types and levels of phosphate on the quality of pork balls
1991
Kanjanarat Thaveesook | Montatip Yunchalad | Phensri Chungsiriwat (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Two types of phosphate compound were used to make pork balls. The first formula was sodium pyrophosphate and potassium phosphate and the latter was sodium tripolyphosphate (STP) with a concentration of 0.3, 0.4 and 0.5 % of main ingredients (meat + ice + flour). From the organoleptic test, the addition of phosphate make pork ball slighly significantly different and better in color, flavour, texture and acceptability when compared with the control formula. (no added phosphate) Degree of phosphate concentration and types of phosphate resulted is not significant difference in the organoleptic test. In the chemical analysis, the use of phosphate to make pork ball formula and the control formula are not significantly different in the protein, fat and moisture contents. But when using phosphate, the ash content in pork balls is highly significant when compared with the control formula. Similarly, pH of pork ball using phosphate compound is significant different and higher than the control.
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