Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
2014
Kang, Zhuang-Li | Wang, Peng | Xu, Xing-Lian | Zhu, Chao-Zhi | Zou, Yu-Feng | Li, Ke | Zhou, Guang-Hong
Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kung-wan. Compared with the chopping process, beating resulted in higher emulsion stability, overall acceptance, and β-sheet content (P<0.05). Additionally, the beating process formed more compact and continuous structures at the same salt content. Kung-wan produced by beating with 1% and 2% salt had similar emulsion stabilities, sensory evaluation, and secondary structures (P>0.05). Therefore, this process allows reduction of salt content, suggesting that the kung-wan produced in this manner is healthier and has better texture.
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