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Quality properties of chicken meatballs prepared with varying proportions of woody breast meat.
Sun, Xiao; You, Jinjie; Xu, Ligen; Zhou, Di; Cai, Huazhen; Maynard, Clay J; Caldas-Cueva, Juan P.
Affiliation
  • Sun X; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China.
  • You J; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China.
  • Xu L; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China.
  • Zhou D; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China.
  • Cai H; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang China.
  • Maynard CJ; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China.
  • Caldas-Cueva JP; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui China.
J Food Sci Technol ; 59(2): 666-676, 2022 Feb.
Article de En | MEDLINE | ID: mdl-35153310
The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, immobilized water, and free water), microstructure, and sensory characteristics of chicken meatballs with different WB inclusion levels (0%, 25%, 50%, 75%, 100%) were analyzed. The results showed that the impairment of product quality traits such as CL, color, texture (hardness, chewiness), free water, microstructure, and sensory scores (appearance, organization, total score) increased as the percentage of WB meat increased in the product formulation, particularly when the WB incorporation level exceeded 25%. Indeed, cook loss, L*, a*, b* parameters, bound water, and immobilized water increased when the WB inclusion level was higher than 25% (P ≤ 0.05). However, free water, sensory characteristics, hardness, and chewiness parameters decreased (P ≤ 0.05). The microstructure of chicken meatballs also changed as the proportion of WB meat increased. Even though data suggest that the inclusion of WB meat up to 30% could be feasible to produce acceptable chicken meatballs, the optimal maximum incorporation rate of WB meat into chicken meatball recipes was 25% based on economic feasibility and final overall quality.
Mots clés

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2022 Type de document: Article Pays de publication: Inde

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2022 Type de document: Article Pays de publication: Inde