Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs Original Research Article

A four-factor central composite design was adopted for studying the effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs or Kung-wans. Results indicated that fat addition levels less than 10% did not have a significant effect on measured qualities of low fat Kung-wans. κ-Carrageenan addition levels less than 2% significantly affected product cooking yield, hardness, adhesion, chewiness, gumminess and viscosity. Polyphosphate addition levels less than 0.4% showed significant effects on product cooking yield, diameter, lipid content, adhesion, viscosity and Hunter-a value, mostly in quadratic forms. Salt addition levels between 1% and 3% had significant effects on product cooking yield, diameter, lipid content, cohesiveness, brittleness, gumminess and viscosity. Salt and polyphosphates had significant quadratic effects on product texture and overall acceptance. Addition levels of salt, polyphosphates and κ-carrageenan at around 2.7%, 0.17% and 2%, respectively, produced products that are more acceptable.