Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball

A four-factor central composite design was adopted for studying the effects of phosphates, water, fat and salt on qualities of a low-fat emulsified meatball (Chinese meatball). Results indicated that cooking loss was significantly affected by interactions of phosphate with salt. Minimum cooking loss appeared at 2.5% salt addition level in the tested range. Product lipid content was significantly affected by interactions of phosphate with fat, salt with fat and water with fat. Minimum lipid content appeared at phosphate addition level of 0.25%, at salt addition level of 2.4% and at water addition level of 20% in the respective tested ranges. Hunter-b-value of products was significantly affected by interactions of phosphate with salt and minimum Hunter-b-value appeared at a phosphate addition level, which varied with salt addition levels. The texture of product was significantly affected by interactions of phosphates with salt and maximum texture score appeared at 2.4% salt addition level and 0.5% phosphate addition level. Treatment combinations with less water, more fat, more salt and more phosphate additions yielded better preference and better acceptance products. Additions of greater than 2.2% salt and less than 22% water can produce acceptable low-fat meatballs. Further investigations are needed to reveal the complicate interaction effects of phosphate, water, fat and salt. (C) 1999 Elsevier Science Ltd. All rights reserved.