Skip to main content

View full-text article in PMC

. 2011 May 28;50(5):890–899. doi: 10.1007/s13197-011-0414-0

Table 1.

Physicochemical properties of raw and cooked chicken meat balls

Parameters	Level of skin incorporated (%)
Parameters	0	25	50	75	100
Raw Chicken Meat Balls
pH	6.1 ± 0.02	6.1 ± 0.03	6.1 ± 0.02	6.1 ± 0.03	6.1 ± 0.03
Emulsion stability (%)	86.6^a ± 0.29	85.4^ab ± 0.22	83.8^bc ± 0.66	82.4^cd ± 0.99	81.1^d ± 0.54
Moisture (%)	63.3^a ± 0.52	62.1^ab ± 0.52	60.8^bc ± 0.46	60.6^c ± 0.45	59.9^c ± 0.51
Protein (%)	15.5^a ± 0.36	14.9^ab ± 0.38	14.2^b ± 0.35	14.0^b ± 0.32	13.8^b ± 0.32
Fat (%)	13.6^a ± 0.18	13.3^a ± 0.16	12.6^b ± 0.21	12.2^bc ± 0.16	11.9^c ± 0.10
Ash (%)	2.2 ± 0.01	2.2 ± 0.03	2.1 ± 0.04	2.1 ± 0.02	2.2 ± 0.02
Cooked Chicken Meat Balls
pH	6.2 ± 0.01	6.2 ± 0.03	6.2 ± 0.02	6.2 ± 0.03	6.2 ± 0.03
Cooking yield (%)	95.2^a ± 0.26	93.0^b ± 0.37	90.5^c ± 0.40	85.9^d ± 0.79	79.5^d ± 1.20
Moisture (%)	63.3^a ± 0.78	62.15^ab ± 0.43	61.91^b ± 0.40	61.75^b ± 0.63	61.75^b ± 0.63
Protein (%)	18.6^a ± 0.31	17.9^ab ± 0.26	17.3^bc ± 0.20	16.7^cd ± 0.14	16.5^d ± 0.19
Fat (%)	15.8^a ± 0.33	15.0^ab ± 0.40	14.7^ab ± 0.31	14.3^b ± 0.30	14.2^b ± 0.35
Ash (%)	2.9^a ± 0.04	2.8^a ± 0.10	2.8^a ± 0.02	2.6^b ± 0.04	2.3^c ± 0.07
Coating Thickness (mm)	2.55 ± 0.09	2.82 ± 0.12	2.95 ± 0.19	2.87 ± 0.19	3.10 ± 0.22

Mean ± SE with different superscripts in a row differs significantly (P < 0.05), n = 6 for each treatment