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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Published in | Meat science Vol. 88; no. 3; pp. 575 - 579 |
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Main Authors | , |
Format | Journal Article |
Language | English |
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01.07.2011
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Abstract | 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. |
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AbstractList | 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. 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 12 weeks). 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. |
Author | Lin, Kuo-Wei Wu, Yu-Bi |
Author_xml | – sequence: 1 givenname: Yu-Bi surname: Wu fullname: Wu, Yu-Bi organization: Department of Research & Collection Assistant Curator, Yilan County Lanyang Museum, Yilan County, Taiwan, ROC – sequence: 2 givenname: Kuo-Wei surname: Lin fullname: Lin, Kuo-Wei email: kwlin@pu.edu.tw organization: Department of Food and Nutrition, Providence University, No. 200, Chungchi Road, Shalu District, Taichung City, Taiwan, ROC |
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Keywords | Kung-wan Chinese-style meatball Sensory Protein surface hydrophobicity Xylooligosaccharides Quality Meat product Hydrophobicity Protein |
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SubjectTerms | 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 |
Title | Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan) |
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