Optimizing the Preparation of Pork-fish Lion’s Head Meatballs using Response Surface Methodology
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Abstract:
To optimize the preparation of mixed lion’s head meatballs, the effects of mixing time, molding temperature, and molding time on various quality attributes, including color, textural characteristics, moisture retention, and sensory quality of pork-fish lion’s head meatballs were investigated. Response surface methodology (RSM) was employed to determine the optimal preparation parameters. The results revealed that the quality of mixed lion’s head meatballs displayed significant correlations (P<0.05) with mixing time, molding temperature, and molding time. Breaking force, distance to rupture, and moisture retention initially increased with increasing mixing time (up to 8 min) and then decreased. Molding temperature demonstrated a similar trend, where increasing molding temperature initially caused distance to rupture, gel strength, and hardness to increase until reaching a peak, after which they decreased. However, moisture retention and sensory quality displayed a consistent increase with molding temperature (plateauing at 90 ℃). Further, an initial increase in molding time resulted in higher values for distance to rupture, gel strength, hardness, cohesion, and chewiness before gradually decreasing. In contrast, moisture retention and sensory qualities exhibited a sharp initial rise before eventually stabilizing. The maximum values for all these parameters were observed at 16 min of molding time. By utilizing RSM, the optimal parameters for preparing mixed lion’s head meatballs were determined to be a mixing time of 8 min, molding temperature of 91 ℃, and molding time of 17 minutes. Meatballs produced with these parameters exhibited excellent texture, palatability, and a distinct flavor.
