Research Article
Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs
Table 1
Composition (in g) of the SDGs emulsified pork meatballs in each treatment.
| | Ingredient | Treatments | | 0% SDGs (S-0) | 20% SDGs (S-20) | 40% SDGs (S-40) | 60% SDGs (S-60) | 80% SDGs (S-80) | 100% SDGs (S-100) |
| | Pork foreleg | 600.0 | 600.0 | 600.0 | 600.0 | 600.0 | 600.0 | | Ice water | 150.0 | 150.0 | 150.0 | 150.0 | 150.0 | 150.0 | | Phosphate | 1.8 | 1.8 | 1.8 | 1.8 | 1.8 | 1.8 | | Potato starch | 30.0 | 24.0 | 18.0 | 12.0 | 6.0 | 0.0 | | Salt | 12.0 | 12.0 | 12.0 | 12.0 | 12.0 | 12.0 | | Sugar | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 | | Lard | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | | Egg white | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 | 30.0 | | SDGs | 0 | 6.0 | 12.0 | 18.0 | 24.0 | 30.0 |
|
|
