Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
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- 作者：Zhuang-Li Kang ; Peng Wang ; Xing-Lian Xu ; Chao-Zhi Zhu ; Yu-Feng Zou ; Ke Li ; Guang-Hong Zhou
- 关键词：Chopping ; Beating ; Emulsion stability ; Dynamic rheological ; Raman spectroscopy
- 刊名：Meat Science
- 出版年：February, 2014
- 年：2014
- 卷：96
- 期：2_part_PA
- 页码：669-674
- 全文大小：677 K
文摘
Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kung-wan. Compared with the chopping process, beating resulted in higher emulsion stability, overall acceptance, and 尾-sheet content (P < 0.05). Additionally, the beating process formed more compact and continuous structures at the same salt content. Kung-wan produced by beating with 1% and 2% salt had similar emulsion stabilities, sensory evaluation, and secondary structures (P > 0.05). Therefore, this process allows reduction of salt content, suggesting that the kung-wan produced in this manner is healthier and has better texture.