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| Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization |
| BAI Jian |
| Department of Life Sciences, Lüliang University, Lüliang 033001, China |
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Abstract Meatballs were prepared from streaky pork incorporated with maca flour and potato starch. The formulation and cooking conditions of meatballs were optimized by investigating the effect of the amount of maca flour, potato starch and salt added to pork meat and steaming time on the sensory score and texture properties of meatballs using one-factor-at-a-time method and an L9 (34) orthogonal array design. The meatballs prepared with the optimized formulation and the control group without added maca were stored at 4 ℃ for up to 8 days. Samples were taken every two days for determination of peroxide value (POV), thiobarbituric acid reactive substances (TBARs) value, and carbonyl and sulfhydryl contents. The results showed that the optimum formulation was as follows: pork belly 500 g, maca flour 30 g, potato starch 80 g, salt 20 g, five spice powder 5 g, egg 100 g, scallion 20 g, and ginger 25 g, and that the optimum steaming time was 50 min. Maca could significantly inhibit lipid and protein oxidation in meatballs during cold storage (P < 0.05).
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2021, Vol. 35 
