Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
Resource
Journal of Food Engineering, 56(1), 105-109
Journal
Journal of Food Engineering
Journal Volume
56
Journal Issue
1
Pages
105-109
Date Issued
2003
Author(s)
Yu, S.H.
Abstract
A three-factor face-centered central composite design was adopted for investigating interaction effects of soybean oil, coconut oil, palm oil and a simmering treatment on eating qualities of low fat Kung-wan, an emulsified meatball. Results indicated that there was no significant interaction among the three plant oils and the simmering treatment except for their effects on overall acceptance of the products. Acceptance scores increased with addition level of coconut oil before simmering but decreased after simmered. The plant oils had minor effects on Kung-wan qualities while reheating by simmering significantly affected many quality attributes of the Kung-wans. Products became larger, more brittle and transparent, but less adhesive, chewy, gummy, viscous and odorous when simmered. © 2002 Elsevier Science Ltd. All rights reserved.
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Type
journal article
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