Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins
Journal
臺灣農業化學與食品科學
Journal Volume
44
Journal Issue
6
Pages
360-369
Date Issued
2006
Author(s)
Abstract
A completely randomized design was adopted for studying the effects of a 15-minute simmering treatment on two controls and ten low fat emulsified meatballs (Kung-wans) formulated with different non-meat proteins. Results indicated that simmering treatments generally increased diameter, green and yellow hues of the emulsified meatballs but decreased their adhesiveness, viscosity, cohesiveness, elasticity, chewiness, gumminess and lightness. All non-meat treatments lost more weight than the low fat control. All non-meat treatments were less chewy than the high fat control. Overall, emulsified meatballs made of skim milk had good acceptance before and after simmered. Simmering improved eating qualities of the emulsified meatballs made of soy proteins while decreased the qualities of those made of whey or gluten.
SDGs
Type
journal article