Abstract：In this paper, purple sweet potato starch without pigment was used to develop a new type of meatball. The proportions of purple sweet potato starch, soybean protein isolate and carrageenan in meatballs were optimized by one-factor- at-a-time and orthogonal array design methods for achieving maximum sensory score of meatballs. The optimal meatball formula was determined to consist of 30% pork shoulder meat, 25% 2：8 pork mince, 15% fat pork mince, 1.3% salt, 0.3% MSG, 6% egg, 4% ginger, 5% scallion, 0.4% phosphate, 0.5% sake, 0.1% white pepper powder, 10% purple sweet potato starch, 3% soybean protein isolate and 0.4% carrageenan. The resulting meatballs revealed beautiful color, excellent elasticity and texture, exquisite mouthfeeling and high chewiness.
2011, Vol. 25 
