AOAC 990.12 Standard Test for the Effects of Food Proteins on the Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

EUROLAB laboratory provides testing and compliance service within the scope of AOAC 990.12 standard. Emulsified pork patties (Kung-Yuan or dumplings) are common emulsified meat products in Chinese cultures and are very popular with Taiwanese and Chinese consumers.

In recent years, the concept of clean label has come to the fore and consumers have started to demand products that do not contain artificial additives. In this study, we investigated the effects of soy protein, sodium caseinate, whey protein, egg white powder and skimmed milk powder on the texture and sensory acceptability of phosphate-free patties.

The results were compared with the texture and sensory acceptability of the phosphate patties. Tissue analyzes revealed that adding different food proteins to phosphate-free meatballs increased their firmness. Of these, the egg white powder patties were the hardest, followed by those with sodium caseinate and whey protein.

Meatballs with and without any protein additives, with and without phosphate, were less chewy than patties with any of the five protein additives, but adding egg white powder, sodium caseinate, and whey protein can improve the patties' chewiness.

Quality analyzes showed that all meatball groups had pH values ​​between 6.36 and 6.96 and water compositions between 49.81% and 56.79%.

EUROLAB assists manufacturers with AOAC 990.12 test compliance. Our test experts, with their professional working mission and principles, provide you, our manufacturers and suppliers, the best service and controlled testing process in our laboratories. Thanks to these services, businesses receive more effective, high-performance and quality testing services and provide safe, fast and uninterrupted service to their customers.