A Study of the Quality of the Meatball by Adding Salted Duck Egg White

• Main Authors: TSAI, CHUN-CHIEH, 蔡俊杰
• Other Authors: LEE, BOR-HON
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/288522

碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 106 === This research targets to examine the effect of blending salted duck egg white into Chinese and Western flavored meatballs. In general, salted duck eggs are widely popular pickled food. In addition to the daily consumption of rice or rice porridge, salted duck eggs have been broadly consumed in three major Chinese festivals by the virtue of special flavor. In most cases, moon cakes and rice dumplings are exclusively made from salted duck egg yolks. As the salt content of salted duck egg whites ranges from 6 to 9.2%, it is challenging for households or small factories to use. In consequence, most salted egg whites are discarded, which is not only profligate but also destructive to the environment. In the first section, different proportions of the salted duck egg white solution were separately added to the minced meat as three experimental groups: 18.33%, 23.33%, and 28.33%. Furthermore, the meatballs with 1.5% salt were added as the control group to evaluate the influence of different proportions on salt, flavor, and texture profile analysis of meatballs. Eventually, the sensory evaluation was conducted by 60 professional professors and students from National Kaohsiung University of Hospitality and Tourism (NKUHT). The results are as follows: The food aroma fraction was considerably dissimilar (p<0.05). The control group reached the highest score at 4.75±1.16; however, the rest of the properties was insignificantly different in the scores, including flavor, taste, juiciness, and overall acceptance (p>0.05). On the other hand, in terms of numerical values, the scores of the above four attributes were the topmost in the experimental group 3 added with 28.33%. As for chemical properties of meatballs, the findings are listed below. Firstly, the color and luster part as well as the brightness value were significant (p<0.05). The experimental group 3 attained the highest score at 43.66±0.81. In contrast, the control group achieved the lowest score at 38.50±1.12. Secondly, the cooking loss was remarkably diverse (p<0.05). The higher the proportion of salted egg white added, the higher the cooking loss increased. Thirdly, the water content was no excessively divergent in four groups (p>0.05). Fourthly, the water activity value was 0.9796±0.01 in the control group. Fifthly, the four groups were no contrasting in hardness (p>0.05). Sixthly, the group 1 obtained the highest value of the toughness at 122.35±25.66N with utter variance (p<0.05). Seventhly, the softness was immensely disparate (p<0.05). Besides, the experimental group 3 came to the sharpest score at 2.90±0.43N. Eighthly, there was no exceedingly distinctive among the four groups (p>0.05) in relation to elasticity. Particularly, the control group accomplished the highest score: 95.63±41.17%. Ninthly, the experimental group 3 acquired the highest level in the chewiness. To sum up, among all the experimental groups, the group 3 gained the highest scores in elasticity and chewiness. By implementing the overall analysis of the texture profile analysis, chemical properties, and consumer sensory evaluation, the results indicated that the proportion of 28.33% of meatballs with salted duck egg white solution (group 3) was the optimum amount, and subsequent tests were carried out. In the second section, the four formulations of spices were respectively added to the meatballs with a specific ratio of salted egg whites: the formulation of the mixed spices 1, the formulation of the Italian spices 2, the formulation of the rosemary spice 3, and the formulation of Taiwanese native spices 4. Ultimately, the effect of blending different formulation of spices to the meatballs was analyzed. By conducting the sensory evaluations from 60 teachers and students of NKUHT, the results are declared as below. Initially, there was a scarce distinctness in food aroma among the four groups (p>0.05). Subsequently, the part of flavor affirmed the formulation 2 with a maximum score of 4.77 ± 1.14 and the formula 1 with a minimum of 4.20 ± 1.19. Regarding to tissue texture of formula 3, it was up to 4.85 ± 1.15. Referring to juiciness, the formula 4 dropped the highest score of 4.45 ± 1.23. Meanwhile, the formula 3 received the highest score of 4.65±1.15 in the overall acceptance. There was inconceivably discrepancy between formula 2 and formula 3 (p>0.05). Additionally, the formula 1 fell the lowest score in all evaluation attributes. Further, the color and luster were severely diversified (p<0.05), and the maximum value of formula 3 was 49.53±0.70. On the contrary, the value of formula 1 was the lowest score at 39.85±1.32. In details, the cooking loss is up to 29.87 ± 2.03 in the formula 3. In the meantime, the pH value was up to 6.13 ± 0.02 for the formulation 4 and down to 5.88 ± 0.04 for the formulation 3. Moreover, the formulation 1 was up to 0.9716 ± 0.005 in the water activity. In addition, the formulation 3 has more outstanding hardness and toughness with the values of 24.43±5.36N and 137.00±31.47N in respect of tissue properties. By the same token, the minimum hardness of the formulation 4 is 16.71±5.72N. Considering the elasticity and chewiness, the formulation 2 was the highest, and the values were 84.78±26.48% and 4.00±0.69N. In summary, through the overall analysis of texture profile, chemical properties, and consumer sensory evaluation, the researcher concluded that the formulation of the Italian spices 2 was the most appropriate formula for the meatballs with the salted duck egg white solution.