Effects of kappa-carrageenan, salt, phosphates and fat on qualities of lowfat emulsified meatballs

A four-factor central composite design was adopted for studying the effects of kappa -carrageenan, salt, phosphates and fat on qualities of low fat em ulsified meatballs or Kung-wans. Results indicated that fat addition levels less than 10% did not have a significant effect on measured qualities of l ow fat Kung-wans. kappa -Carrageenan addition levels less than 2% significa ntly affected product cooking yield, hardness, adhesion, chewiness, gummine ss and viscosity. Polyphosphate addition levels less than 0.4% showed signi ficant effects on product cooking yield, diameter, lipid content, adhesion, viscosity and Hunter-a value, mostly in quadratic forms. Salt addition lev els between 1% and 3% had significant effects on product cooking yield, dia meter, lipid content, cohesiveness, brittleness, gumminess and viscosity. S alt and polyphosphates had significant quadratic effects on product texture and overall acceptance. Addition levels of salt, polyphosphates and kappa -carrageenan at around 2.7%, 0.17% and 2%, respectively, produced products that are more acceptable. (C) 2000 Elsevier Science Ltd. All rights reserve d.