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| Effect of Main Raw Materials on Gel Properties and Sensory Quality of Pork Balls |
| ZHANG Gen-sheng;WEI Dong-shan;WANG Yue;DING Wan-ying |
| College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract This study investigated the effects of adding different amounts of the main raw materials corn starch, fat meat,
soy protein isolate and water on some gel properties such as hardness, elasticity, cohesiveness, chewiness and cooking loss
as well as sensory characteristics of pork balls. Texture analysis and sensory eveluation indicated that hardness, elasticity,
cohesiveness and cooking loss of pork balls revealed significant variations depending upon the amount of corn starch added,
and the maximum sensory score was obtained at a level of 22%. All other gel properties except cohesiveness were also
evidently influenced by soy protein isolation addition, resulting in the maximum sensory score at 2.0%. The addition of
different amounts of fat meat had a considerable impact on hardness, chewiness and cooking loss and pork balls with the
addition of 30% fat meat scored highest in sensory evaluation. The gel properties impacted noticeably by the addition of
different amounts of water were hardness, cohesiveness, chewiness and cooking loss and the maximum sensory score was
found for pork balls with 35% water.
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2013, Vol. 27 
