Abstract
Effects of water and starch on the texture of Meatballs were investigated. Meatball samples were prepared with ground pork, salt (1%), water (0 or 15%), and starch (0,3, or 5%). The sample was kneaded, moulded and then steamed for 20 minutes. The starchy material employed was potato starch, corn starch, or wheat flour. Physical properties were measured with rheometer, penetrometer and a sensory test. Microscopic observations of tissues were also made. The results were as follows 1) The texture of meatball samples with 15% water and 3% potato starch was judged to be soft, fine and preferable by the panelists.2) The result of the least squares analysis showed that the added water and starch significantly affected the physical proparties of the meatballs.3) The physical properties of the meatball samples could be evaluated by regression analysis.4) The texture of the meatballs was affected by the destruction degree of starch granule in each structure.
