Abstract
The effects of tumbling, fat levels and chopping times on the texture of comminuted meatballs were studied using pork sirloin with the addition of 2.5% salt and 0.25% polyphosphates. Hammering or tumbling 24 h increased (P<.05) the emulsifying capacity, emulsion stability and viscosity, but decreased the water holding capacity of the tissue. Holding the product for 24 h also resulted in a higher (P<.05) value for emulsifying capacity, emulsion stability and viscosity than holding for one hour or tumbling for one hour. No significant effect of treatments was found on the textural properties of the meatballs. Addition of 20% fat lowered (P<.05) the values of all textural measurements. In the no-fat-added group, 4 min of chopping time resulted in a greater texture score when measuring compressive strength, resilience, modulus of elasticity and shear strength; however, in the 20%-fat-added group, the values increased as the chopping time increased up to 6 min.
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