Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Abstract

The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

Effect of gellan gum on functional properties of low‐fat chicken meat batters

“…Three phases were exhibited in the G ′ of chicken batters during heating process as a result of protein denaturation. This result is in an agreement with the results obtained by Kang et al () who found the similar dynamic rheological properties of chicken meat batters. As increased water and gellan gum content, the pork back‐fat content was decreased, causing the reduction of the binding capacity of protein‐fat (Egelandsdal, Martinsen, & Autio, ).…”

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

“…This LOWER SALT BY DIFFERENT PROCESSING was in agreement with some papers that reported that whenever kung-wan batters were raw or cooked, the β-sheet content of samples produced by beating process was higher than the chopping. [4,31] T 1 had the smallest NMR proportion of T 2b , that indicated salt level also effect on SSP characteristics. [40] The initial relaxation times of T 21 in T 1 and T 2 were quicker than C, indicated T 1 and T 2 had a better gel network than C. A similar result was reported by Han et al, [12] the gel with various amounts of microbial transglutaminase had better texture and quicker initial relaxation times of T 2 , because of the changes of fast relaxing protein and slowly relaxing water protons.…”

“…This simulated the development of a traditional Asian product, kung-wan. [4,5] Kang et al reported that compared the chopping, the kung-wans and frankfurters produced by beating had better texture, higher cooking yield. [5,6] However, few studies have reported the effects on physicochemical and rheological properties of meat batters produced by chopping or beating.…”

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

“…All whiteness values of cooked silver carp surimi batters significantly increased (p < 0.05) with the increase in storage time, except the samples of T1 and T4. The changes in whiteness were caused by light, and more water on the surface of cooked samples caused the increase in lightness and whiteness [27]. In this study, water was lost during cold storage (Figure 1), thus, the whiteness was lowered with the increase in storage time.…”