期刊
JOURNAL OF FOOD ENGINEERING
卷 74, 期 1, 页码 47-53出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.02.022
关键词
low-fat emulsified meatball; Kung-wan; non-meat proteins; fat substitutes
Non-meat proteins were used to replace pork fat in developing low-fat Kung-wans; an emulsified meatball. A one-way randomized complete block design was adopted for comparing two controls and 10 non-meat treatments. Results indicated that products made of whey protein concentrate had a higher cooking loss and moisture content and was less intense in yellowness than the other products. Products made of soybean products were adhesive, viscous and/or brittle, but were low in sensory acceptance on odor and taste. Products made of sodium casemate or egg white powder were brittle but were not attractive in color/appearance. Products made of gelatin were hard, chewy and gummy, but were low in sensory acceptance on texture and color/appearance. Products made of skimmed milk powder were not hard, chewy, adhesive, gummy or viscous, but were superior in sensory acceptance on color/appearance, odor, taste and texture to the other products and were the best in overall acceptance. (c) 2005 Elsevier Ltd. All rights reserved.
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