Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata) |
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| Authors: | K. W. LIN H. Y. LIN |
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| Affiliation: | Authors K.-W. Lin and H.-Y. Lin are with the Dept. of Food and Nutrition, Providence Univ., 200 Chungchi Rd., Shalu, Taichung County, Taiwan, R. O. C. Direct inquiries to author K.-W. Lin (E-mail: kwlin@pu.edu.tw). |
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| Abstract: | ABSTRACT: The physicochemical, textural, and quality characteristics of Chinese-style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata-containing Chinese-style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata-added batter had higher water-holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear-force value were significantly higher for C20, but both attributes for nata-added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese-style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese-style emulsified meat products such as Chinese-style meatballs. |
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| Keywords: | bacterial cellulose (nata) Chinese-style meatball kung-wan texture sensory |
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