Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang
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引用次数: 0
Abstract
Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management