Comparison of Nutrient Composition and Texture Properties Between Soy Protein Ball and Three Meatballs
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Abstract:
Nutrient composition and texture properties were detected in three meatballs and DSP (drawing soy protein) ball fried in palm oil to evaluate its application value. National standard methods were used to analyze nutrient composition. Texture of four types of balls were analyzed by a food texture analyzer. The protein content was as follow: DSP ball 39.06 mg N/g > pork meatball 30.11 mg N/g > beef meatball 19.9 mg N/g > fish meatball 12.79 mg N/g. The cholesterol content was as follow: beef meatball 28.71 mg/100 g > pork meatball 25.27 mg/100 g > fish meatball 14.83 mg/100 g > DSP balll 1.21 mg/100 g. The fat content of pork meatball was significantly higher than the other three samples (p<0.05). The maximum of total amino acid, essential amino acid and umami amino acid content were found in the DSP ball and were 15.44±0.59, 5.33±0.20, 8.89±0.34 (g/100 g), respectively. The four types of meatballs had a high proportion of unsaturated fatty acids, accounting for 59% to 73% of their total fat content. The maximum of springiness and resilience were obtained in DSP ball , which were 96.84%±1.43% and 52.77%±0.56%, respectively. Results showed that DSP ball had high protein content, low cholesterol, rich unsaturated fatty acids, high nutritional value and good taste. It can be used as a substitute for traditional meatballs.
