title: Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.
abstract: Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kung-wan. Compared with the chopping process, beating resulted in higher emulsion stability, overall acceptance, and β-sheet content (P<0.05). Additionally, the beating process formed more compact and continuous structures at the same salt content. Kung-wan produced by beating with 1% and 2% salt had similar emulsion stabilities, sensory evaluation, and secondary structures (P>0.05). Therefore, this process allows reduction of salt content, suggesting that the kung-wan produced in this manner is healthier and has better texture.
authors.affiliation: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
authors.forename: Zhuang-Li
authors.initials: ZL
authors.lastname: Kang
authors.forename: Peng
authors.initials: P
authors.lastname: Wang
authors.forename: Xing-Lian
authors.initials: XL
authors.lastname: Xu
authors.forename: Chao-Zhi
authors.initials: CZ
authors.lastname: Zhu
authors.forename: Yu-Feng
authors.initials: YF
authors.lastname: Zou
authors.forename: Ke
authors.initials: K
authors.lastname: Li
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D003258:Consumer Behavior; D004655:Emulsions / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D017433:Protein Structure, Secondary; D012212:Rheology; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013059:Spectrum Analysis, Raman; D013649:Taste
chemical_list: D004655:Emulsions; D017673:Sodium Chloride, Dietary
keywords: Beating; Chopping; Dynamic rheological; Emulsion stability; Raman spectroscopy