Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans
Resource
Journal of Food Engineering, 74(1), 47-53
Journal
Journal of Food Engineering
Journal Volume
74
Journal Issue
1
Pages
47-53
Date Issued
2006
Date
2006
Author(s)
Sun, Lung-Yueh
Abstract
Non-meat proteins were used to replace pork fat in developing low-fat Kung-wans; an emulsified meatball. A one-way randomized complete block design was adopted for comparing two controls and 10 non-meat treatments. Results indicated that products made of whey protein concentrate had a higher cooking loss and moisture content and was less intense in yellowness than the other products. Products made of soybean products were adhesive, viscous and/or brittle, but were low in sensory acceptance on odor and taste. Products made of sodium caseinate or egg white powder were brittle but were not attractive in color/appearance. Products made of gelatin were hard, chewy and gummy, but were low in sensory acceptance on texture and color/appearance. Products made of skimmed milk powder were not hard, chewy, adhesive, gummy or viscous, but were superior in sensory acceptance on color/appearance, odor, taste and texture to the other products and were the best in overall acceptance.
Type
journal article
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