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KMID : 1025520130550050461
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Journal of Animal Science and Technology
2013 Volume.55 No. 5 p.461 ~ p.466
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Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market
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Lee Ju-Ho
Choi Jung-Seok
Park Ki-Soo
Jeong Jun-Young
Choi Yang-Il
Lee Jae-Joon
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Abstract
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This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p<0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p<0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p<0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.
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KEYWORD
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Meat ball, Quality characteristics, Domestic market
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