Investigation of the Influences of Xylooligosaccharides on the Physicochemical Properties of Meat Batter in a Model System and Chinese-Style Meatball（Kung-Wan）During Frozen Storage

• Main Authors: Yu-Bi Wu, 吳玉苾
• Other Authors: Kuo-Wei Lin
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/77427853807816990261

碩士 === 靜宜大學 === 食品營養研究所 === 95 === The changes in physicochemical properties, protein surface hydrophobicity and gel electrophoresis of salt-soluble proteins of meat batters containing various sugars at different levels were investigated in the first part of experiment. Adding sugars at any levels increased the emulsion stability of meat batters. Salt-soluble protein (SSP) and water-soluble protein (WSP) concentrations of raw meat batters were higher than those of cooked meat batters. At any frozen storage period, WSP concentration of xylooligosaccharides (Xyl) treatments remained the highest among treatments, and the pattern of increasing protein concentration paralleled to sugar levels. The trend of SSP concentration change was similar to that of WSP during cooking. Except for Suc4 (4% sucrose) and Suc8 (8% sucrose), the changes in protein relative surface hydrophobicity (RS0) of treatments were similar during 12 weeks of frozen storage, among them Xyl treatments being the least variable in RS0 values indicating less protein structure changes. Results of SSP electrophoretogram revealed that myosin heavy chain and actin barely visible following cooking and frozen storage, while other proteins remained unchanged. Freeze/thaw stability and water-holding capacity (WHC) of raw meat batters appeared to increase with elevated sugar levels. Physicochemical determinations, sensory traits and total plate counts of Chinese meatball (20% fat) processed from various combinations of xylooligosaccharides and sucrose were determined in the second part of this experiment. No significant differences in pH and WHC were noted for treatments following cooking and frozen storage. Xyl1 (1% xylooligosaccharides + 3% sucrose) had the highest sensory juiciness score and Xyl4 (4% xylooligosaccharides) being the lowest. Springiness, hardness, chewiness, and overall acceptability of all treatments were found not significantly different. Extractable SSP and WSP concentrations followed similar patterns to those of meat batters. In conclusion, addition of xylooligosaccharides or sucrose singly or in combination at current levels resulted in comparable quality of Chinese meatballs evaluated in this experiment. Partial replacement of sucrose with xylooligosaccharides created a health-oriented, valued-added processed meat product.