Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Physicochemical properties, sensory traits, and protein surface hydrophobicity of Chinese-style meatball (20% fat) processed from various combinations of xylooligosaccharides (XOS) and sucrose were investigated. No significant differences in pH and water-holding capacity were noted for treatments following cooking and frozen storage. Sensory springiness, hardness, chewiness, and overall acceptability of all treatments were found not significantly different. Water-soluble protein and total extractable protein concentrations of XOS4 (4% xylooligosaccharides) containing treatments were higher than other treatments at any frozen storage period (0, 4, 8, and 12 weeks). Addition of xylooligosaccharides or sucrose singly or in combination at levels investigated in this experiment resulted in Chinese meatballs with comparable quality. Substitution of sucrose with varying amounts (1, 2, and 4%) of xylooligosaccharides functioned equally on the quality of Chinese-style meatball.