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| Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber |
| ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing |
| Key Laboratory for Food Science and Engineering of Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract This research study aimed to determining, using sensory and textural qualities as response parameters, an optimized low-fat meatball formulation with pork fat substitution by potato dietary fiber. The optimization showed that a formulation consisting of 70% lean, 24% fat and 6% potato dietary fiber (fat substitution by 20%) with 16% potato starch, 2.5% soybean protein isolate and 30% water added indicated improved sensory quality and textural properties with sensory score, hardness, elasticity, cohesiveness and chewiness of up to 90.73, 4 189.14 g, 0.70, 0.45 and 921.24 g, respectively, when compared with common pork meatballs, in addition to a 39% reduction in fat content.
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