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| Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment |
| YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin |
| 1. College of Food Science, South China Agricultural University, Guangzhou 510640, China; 2. National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry, Guangzhou 510640, China |
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Abstract This study explored the effects of using different starch sources (potato, tapioca, mung bean, pea, corn and wheat) on the crispness quality of Chaoshan beef meatballs, which are prepared using beef as the primary raw material and a water-boiling forming process. Correlation analysis and principal component analysis were used to develop an evaluation method for the crispness of beef meatballs. Furthermore, single-factor experiments were conducted to investigate the effects of the amount of added starch, starch heat treatment temperature and time, and pre-cooking temperature on the quality of beef meatballs. Response surface methodology was used to optimize the processing parameters. The results showed that the addition of potato starch was more beneficial for improving the crispness of beef meatballs. Comprehensive crispness evaluation could be conducted using hardness, adhesiveness, chewiness, and rupture force combined with sensory evaluation. The optimal processing parameters that resulted in the best quality of beef meatballs were addition of 6.30% potato starch, heat treatment at 53 ℃ for 2 min, and pre-cooking of beef meatballs at 50 ℃.
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2026, Vol. 40 
