Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market
2013
Lee, J.H., Chungbuk National University, Cheongju, Republic of Korea | Choi, J.S. | Park, K.S., Chungbuk National University, Cheongju, Republic of Korea | Jeong, J.Y., Elim Food Co. Ltd, Geosan, Republic of Korea | Choi, Y.I., Chungbuk National University, Cheongju, Republic of Korea | Lee, J.J., Chosun University, Gwangju, Republic of Korea
This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.
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