Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Physicochemical properties, sensory traits, and protein surface hydrophobicity of Chinese-style meatball (20% fat) processed from various combinations of xylooligosaccharides (XOS) and sucrose were investigated. No significant differences in pH and water-holding capacity were noted for treatments fo...

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Bibliographic Details
Published inMeat science Vol. 88; no. 3; pp. 575 - 579
Main Authors Wu, Yu-Bi, Lin, Kuo-Wei
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 01.07.2011
Elsevier
Subjects
Animals
Biological and medical sciences
Chemical Phenomena
Chinese-style meatball
Dietary Fats
Emulsions
Food Handling
Food industries
Food Preferences
Fundamental and applied biological sciences. Psychology
Hardness
Humans
Hydrophobic and Hydrophilic Interactions
Kung-wan
Meat and meat product industries
Meat Products - analysis
Muscle Proteins - chemistry
Prebiotics
Protein surface hydrophobicity
Quality Control
Sensation
Sensory
Solubility
Surface Properties
Sus scrofa
Sweetening Agents - chemistry
Water - analysis
Xylans - chemistry
Xylooligosaccharides
Kung-wan
Chinese-style meatball
Sensory
Protein surface hydrophobicity
Xylooligosaccharides
Quality
Meat product
Hydrophobicity
Protein
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Summary:Physicochemical properties, sensory traits, and protein surface hydrophobicity of Chinese-style meatball (20% fat) processed from various combinations of xylooligosaccharides (XOS) and sucrose were investigated. No significant differences in pH and water-holding capacity were noted for treatments following cooking and frozen storage. Sensory springiness, hardness, chewiness, and overall acceptability of all treatments were found not significantly different. Water-soluble protein and total extractable protein concentrations of XOS4 (4% xylooligosaccharides) containing treatments were higher than other treatments at any frozen storage period (0, 4, 8, and 12weeks). Addition of xylooligosaccharides or sucrose singly or in combination at levels investigated in this experiment resulted in Chinese meatballs with comparable quality. Substitution of sucrose with varying amounts (1, 2, and 4%) of xylooligosaccharides functioned equally on the quality of Chinese-style meatball.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.02.018