Effect of Sodium Tripolyphosphate on Physical Quality of Crispy Meatball Made from Spent Layer or Broiler Meat

J.T. Kim; D.T. Utama; H.S. Jeong; S.K. Lee

Effect of Sodium Tripolyphosphate on Physical Quality of Crispy Meatball Made from Spent Layer or Broiler Meat

In: 63rd International Congress of Meat Science and Technology

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J.T. Kim

J.T. Kim College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; biosch94@gmail.com

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D.T. Utama

D.T. Utama College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; biosch94@gmail.com

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H.S. Jeong

H.S. Jeong College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; biosch94@gmail.com

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S.K. Lee

S.K. Lee College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; biosch94@gmail.com

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Type:: Chapter

Pages:: 364–365

DOI:: https://doi.org/10.3920/9789086868605_158

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This study was carried out to investigate the effect of sodium tripolyphosphate (STPP) on the physical quality of crispy chicken meatball made from spent layer meat compared with broiler. The pH and shear force value increased in both chicken groups with STPP. Spent layer meatball had significantly lower pH, higher cooking yield, shear force value and hardness than broiler meatball did. Sensory studies revealed that no significant differences were found on texture and overall acceptance of the products with or without STPP in spent layer group. However, meatball with STPP was more preferred than meatball without STPP in broiler group. These suggest that spent layer meat and STPP can be used for manufacturing crispy chicken meatball.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Sodium Tripolyphosphate on Physical Quality of Crispy Meatball Made from Spent Layer or Broiler Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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