Abstract:

Four key process conditions affecting the overall sensory quality of Yangzhou-style large meatballs, i.e., salt and starch amounts, ratio of fat meat to lean meat and cooking time at 7 different levels were investigated by one-factor-at-a-time method. The optimum levels of the process conditions for achieving a maximum overall sensory score of Yangzhou-style large meatballs were determined by orthogonal array design method as follows: ratio of fat meat to lean meat 5:5, salt amount 3 g, starch amount 10 g and cooking time 120 min. Meanwhile, the changes of tenderness, hardness and moisture content of Yangzhou-style large meatballs during cooking were measured and correlation analysis among the overall sensory score, tenderness, hardness and moisture content of Yangzhou-style large meatballs was made.

Key words: Yangzhou-style large meatballs, mouthfeel, orthogonal array design, process conditions