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|標題:||POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS||作者:||Hsu, K.C.
|關鍵字:||poultry meat;lipid oxidation;chicken meat;quality;nuggets||Project:||Journal of Food Quality||期刊/報告no：:||Journal of Food Quality, Volume 34, Issue 4, Page(s) 245-251.||摘要:||
The objective of this study was to evaluate the qualities of emulsified meatballs where part of the lean pork was substituted with mechanically deboned bullfrog (Rana catesbeiana) meat (MDBM) during manufacturing and subsequently stored at 4C. Meatballs were manufactured by adding 0, 7.5, 15, 22.5 or 30% MDBM. The meatballs had higher moisture, lower protein and fat contents, darker color, lower water-holding capacity, higher cooking loss and softer texture as the MDBM usage level increased. The thiobarbituric acid and volatile basic nitrogen values of the products significantly (P < 0.05) increased, and the shear values, springiness and fracturability decreased as the MDBM usage level increased (P < 0.05). The products containing 7.5% MDBM had higher acceptable sensory characteristics than those samples containing more MDBM. In conclusion, emulsified meatballs that had 7.5% mechanically deboned bullfrog meat, substituted with equal quantities of the lean pork, were acceptable based on their physicochemical and sensory qualities.
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