The physicochemical, textural, and quality characteristics of Chinese‐style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata‐containing Chinese‐style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata‐added batter had higher water‐holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear‐force value were significantly higher for C20, but both attributes for nata‐added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese‐style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese‐style emulsified meat products such as Chinese‐style meatballs.
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Lin et al. (2004) studied this question.
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