Browse > Article
http://dx.doi.org/10.5187/JAST.2013.55.5.461

Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market  

Lee, Ju-Ho (Department of Animal Science, Chungbuk National University)
Choi, Jung-Soek (Department of Animal Science, Chungbuk National University)
Park, Ki-Soo (Moguchon)
Jeong, Jun-Young (Elim Food Co. Ltd.)
Choi, Yang-Il (Department of Animal Science, Chungbuk National University)
Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Publication Information
Journal of Animal Science and Technology / v.55, no.5, 2013 , pp. 461-466 More about this Journal
Abstract
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.
Keywords
Meat ball; Quality characteristics; Domestic market;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 A.O.A.C. 1995. Official method of anaylsis (14th Ed.) Association of Official Analysis Chemist. Washington, D.C.
2 Chung, R. W. and Lee, H. G. 1985. Effect of texturized soy protein on the sensory characteristics and texture of meat balls. Korean J. Soc. Food. Sci. 1:65-73.
3 Cho, S. H., Park, B. Y., Chin, K. B., Yoo, Y. M., Chae, H. S., Ahn, J. N., Lee, J. M. and YUN, S. G. 2003. Comsumer perception, purchase behavior and demand on ham and sausage products. Korean J. Ani. Sci. Tech. 45:273-282.   DOI   ScienceOn
4 Claus, J. R. and Hunt, M. C. 1991. Low fat, high added-water bologna formulated with texture modifying ingredients. J. Food Sci., 56:643-647   DOI
5 Cross, H. R., Berry, B. W. and Wells, L. H. 1980. Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties. J. Food Sci. 45:791-793.   DOI
6 Grunert, K. G. 2006. Future trends and consumer lifestyles with regard to meat consumption. Meat Sci. 74:149-160.   DOI   ScienceOn
7 Heo, C., Kim, H. W., Choi, Y. S., Kim, C. J. and Paik, H. D. 2008. Application of predictive microbiology for shelf-life estimation of tteokgalbi containing dietary fiber from rice bran. Korean J. Food Sci. Ani. Resour. 28:232-239.   과학기술학회마을   DOI   ScienceOn
8 Judge, M. D., Haugh, C. G., Zachariah, G. L., Parmelee, C. E. and Pyle, R. L. 1974. Soya additives in beef patties. J. Food. Sci. 39:137-139.   DOI
9 Jung, D. S., Choi, J. S., Park, S. H., Min, J. H. and Choi, Y. I. 2010. Comparison of quality characteristics between hanwoo added tteokgalbi and market tteokgalbi products. Bulletin of the Animal Biotechnology. 3:57-63.
10 Kang, E. J., Kim, S. Y. and Ryu, C. H. A. 2003. Study on preparation of wanjajun for cook/chill system II. Quality characteristics of wanjajun containing hydrocolloids. J. Korean Soc. Food Sci. Nutr. 32:667-672.   과학기술학회마을   DOI   ScienceOn
11 Kregel, K. K., Prusa, K. J. and Hughes, K. V. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage. J. Food Sci. 51:1162-1165.   DOI
12 Kim, I. S., Jin, S. K. and Hah, K. H. 2004. Quality comparison of sausage and can products in Korean market. Korean J. Food Sci. Ani. Resour. 24:50-56.   과학기술학회마을
13 Kim, I. S., Jin, S. K., Hah, K. H., Lyou, H. J. and Park, K. H. 2005. Physical and sensory characteristics of korean style meat products. Korean J. Ani. Sci. Technol. 47:49-56.   과학기술학회마을   DOI   ScienceOn
14 Kim, S. J., Choi, W. S., You, S. G. and Min, Y. S. 2007. Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J. Food Sci. Technol. 39:55-60.   과학기술학회마을
15 Koo, M. S., Kim, V. S., Shin, D. B., Oh, S. W. and Chun, H. S. 2007. Shelf-Life of prepacked kimbab and sandwiches marketed in convenience stores at refrigerated condition. J. Food Hygience and Safety. 22:323-331.   과학기술학회마을
16 Lee, B. J., Hendricks, D. G. and Comforth, D. P. 1998. Antioxidant effect of carnosine and phytic acid in a model beef system. J. Food Sci. 63:394-398.   DOI   ScienceOn
17 Lee, C. H., Ha, J. S., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y. S., Kim, J. M. and Kim, C. J. 2005. Effects of cooking method on physiochemical characterisitics and qualities of hamburger patties. Korean J. Food Sci. Ani Resour. 25:149-155.
18 Rhee, S. K. 1991. Studies on the additional of milk casein in processed meat products. Anseong Agri. Jr. College. 23:143-151
19 Namkung, S. and Lee, H. I. 1994. A study on housewives' consumer behavior purchasing to the meat processing products. Annual Bulletin of Seoul Health. Junior College. 14:225-245.
20 Phillips, A. L., Mancini, R., Sun, Q., Lynch, M. P. and Faustman, C. 2001. Effect of erythorvic acid on cooked colour in ground beef. Meat Sci. 57:31-34.   DOI   ScienceOn
21 SAS. 1999. The SAS System release 8.01 program. SAS Institute, Cary, NC.
22 Song, H. I., Moon, G. I., Moon, Y. H. and Jung, I. C. 2000. Quality and storage stability of hamburger during low temperature storage. J. Korean Food Sci. Ani Resour. 20:72-78.   과학기술학회마을
23 Troutt. E. S., Hunt, M. C., Jhonson, D. E., Claus, J. R., Kastner, C. L., Kropf, D. H. and Stroda, S., 1992. Chemical physical, and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57:25-29.   DOI
24 Yoon, G. S. and Woo, J. W. 1999. The perception and the consumption behavior for the meats in Koreans. J Korean Soc. Food Sci. Nutr. 28:246-256.   과학기술학회마을
25 Yoon. M. H., Chang, K. M. and Choe, I. S. 2001. Consumption pattern of meat products in Korea. Korean J. Food Sci. Ani. Resour. 21:18-23.   과학기술학회마을
26 Yun. S. H., Yoon, J. Y. and Lee, S. R. 1996. Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products. Korean J. Food Sci. Technol. 28:657-662.   과학기술학회마을