Purification method on crude porang flour, using with multistage ethanol washing technique, resulted purified porang flour which can be used for meatballs production. The objective of this paper was ...to deliver scientific knowledge on formulating meat ball ingredients as well as to demonstrate and to carry out a practical work on making a meat balls using mixture gels of composite flour contained porang flour and k-carrageenan flour. The extensions process was conducted at a community family welfare organization (CFWO), Klangon Village, Saradan Distric, Madiun Region and Pandan Asri Community Village Forest Organization at Klangon Village, Saradan Distric, Madiun Region. Finally, the extension activities resulted deep awareness for a targeted people in maximixing the use of porang bulbs for food preparations and the product can be sold as processed food. This activity will support Local Government Wisdom as stated: “one village one product”.
The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase ...the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram‐positive bacteria than gram‐negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration‐dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio‐composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8‐point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio‐composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth.
Practical Application
Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract‐based bio‐composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio‐composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.
NANO TECHNOLOGICAL ENHANCEMENT OF MEAT BALLS QUALITY El - Aziz, Mohebat A. Abd; Ibrahim, Hemmat M.; EL-Roos, Nahla Abo ...
Proceedings on engineering sciences (Online),
09/2020, Volume:
2, Issue:
3
Journal Article
Peer reviewed
Open access
Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture ...between Zn O + Ti O2 (6 mM) were used for improving microbial, sensory and physic-chemical properties of meatballs during storage at refrigerated temperature for 20 days. Treated meat balls samples with nanoparticles show great improvement in their bacteriological status as the aerobic plate count, psychotropic bacterial count, coliform count and staphylococcus count have been decreased, also the score of Sensory characteristics of treated meatballs such as odor, color and texture were higher than those of control sample that spoiled at 9th day. Moreover, the physico- chemical properties of treated meat ball samples such as (PH, TBA and TVB-N) were significantly (P≤0.05) different from control one throughout all storage period.
Besides liquid smoke that has been recognized to have the function for specific taste and aroma; it also serves as a preservative for antimicrobial and antioxidant properties. The aim of this study ...was to characterize the quality of meatballs originated from Bali beef that added with 1% of liquid smoke based on the meat weight. The variables measured were shear force of meatballs, meatballs flexibility, quality assessment of sensory panelists (firmness, tenderness and flavor) and the level of panelists' preference. The results of this study showed that the addition of liquid smoke 1% of the meat weight (w/w) produced a high quality meatballs indicated with a shear force, flexibility and similarity in sensory qualities in all three phases of muscle from different rigor. The longer duration increased shear force, while flexibility and sensory quality were decreased. It can be concluded that 1% of liquid smoke was able to maintain characteristics of meatballs quality for two weeks.
This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical ...qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical ...qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% ...replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (
P
< 0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (
P
< 0.05) whereas the scores for various sensory attributes decreased significantly (
P
< 0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.
The main aim of this study was to investigate the influence of different coating materials, either alone or in combination, on fat uptake that occurred during deep-frying of minced chicken ...meat-balls. the data obtained showed that coatings made from whey protein isolate, carrageenan or starch all reduced the relative variation in fat-uptake and gave better results in this respect than a coating of breadcrumbs or a non-coated control. There was no effect of any coating material, or combination of materials, on the texture of the product or its density. All samples were found to be acceptable by a trained sensory panel, although there were small differences in sensory scores between some of the coating treatments that were statistically significant (P > 0.05). --Key words: coating materials, fat uptake, minced chicken meat-balls, deep-fat frying--
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