• Journal of Animal Science and Technology
• /
• v.55 no.5
• /
• pp.461-466
• /
• 2013

This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p<0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p<0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p<0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.667-672
• /
• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.661-666
• /
• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.657-662
• /
• 1996

In order to investigate the quality status of fried-frozen Korean meat ball products during retail distribution, VBN value, TBA value, pH and metmyoglobin ratio were determined for 117 samples collected in Seoul area during the period of May to September, 1995. Most samples maintained relatively good quality, but one sample of a company showed $32.5mg%$ of VBN value and 0.65mg/kg of TBA value which indicate the early stage of spoilage. Correlation coefficient between metmyoglobin ratio and TBA value was highly significant. Samples closer to shelf-life limit tended to show higher VBN value, TBA value, metmyoglobin ratio and pH. Out of the surveyed samples, 35% were on retail shelves of temperature above $-14^{\circ}C$, while only 18% were being sold at temperature below $-18^{\circ}C$. It is concluded that prepared frozen foods should be stored at the recommended temperature of $-18^{\circ}C$.