Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences ...of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving.
Bakso is one of the most popular meat product in Indonesia. This research studied of effect of addition of falvor to the quality of meat ball. The analysis included physical characteristics (specific ...gravity, hardness, shear, elasticity and color organoleptic test). The results showed that : according to consumer preference, the most like flavour that added in the meat ball were the flavour of beef Q. 1.%, beef Q 1.5%, Beef WIN 1.5% and beef Fat WIN 1.0%. the use of flavor did not cause differences in physical characteristics like specific gravity, hardness, shear, alasticity and color a-value. The use flavour in creased the price of bakso between Rp 4.5,- to Rp 18,-. According to comparison test, meat ball with beef Q 1.5% has the best score compared with Bakso Lapang Tembak (BLT) in aroma, and with Bakso Pedagang Keliling (BPK) has the best score in aroma, test and texture.
This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of ...the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.
Bu çalışma, farklı ısı uygulamalarına maruz bırakılan İnegöl köftelerde L. monocytogenes'm ısıya direncini saptamak amacıyla gerçekleştirildi. İnegöl köfteler üç gruba bölündü. Birinci grup köfteler ...8,0x $10^2$ , 1,9x $10^3$ , 6,0x $10^3$ ve 2,4x $10^4$ kob/g düzeylerinde L monocytogenes ile inokule edildi ve daha sonra 85 °C'lik iç ısıda 4 dakika süreyle pişirildi. İkinci grupta, köfteler 1,0x $10^2$, 2,0x $10^2$, 8,0x $10^2$, 5,6x $10^5$ ve 2,0x $10^6$ kob/g seviyesinde L. monocytogenes ile inokule edilerek 80 °C iç ısıda 4 dakika süreyle pişirildi. Üçüncü grup köfteler ise 5,6x $10^$ ve 2,0x $10^6$ kob/g düzeyinde L. monocytogenes ile inokule edilerek, iç ısısı 63 "C'de 30 dakika süreyle pişirildi. Birinci ve ikinci gruplarda, pişirme işlemi sonrası direk ekim yöntemiyle L. monocytogenes saptanmadı. Ancak, 80 °C iç ısıda 4 dakika pişirme işlemi gören köftelerde ısıyla zarar görmüş bakteriler zenginleştirme işlemiyle belirlendi. Üçüncü grupta, L. monocytogenes sayıları 63 °C'de 30 dakika süreyle uygulanan pişirme işlemiyle yaklaşık 3 loğ kob/g azaltıldı. Sonuç olarak, İnegöl köftelere 85 °C'lik iç ısıda 4 dakika süreyle uygulanan pişirme işleminin <104 kob/g seviyelerindeki L. monocytogenes'm eliminasyonu için yeterli olduğu ve 80°C'de 4 dakikalık ısı uygulamasıyla $10^2$ kob/g'ın üzerindeki patojen sayılarının tam olarak yıkımlanmadığı, yalnızca belirlenemeyen seviyelere azaldığı görüldü. Bununla birlikte, 63 °C'de 30 dakika süreyle uygulanan pişirme işleminin L. monocytogenes'm yüksek kontaminasyonunu $(\geq 10^5 kob/g)$ tamamen elimine etmediği ve bu köftelerin gıda kaynaklı listeriosis açısından, özellikle duyarlı kişilerde, risk oluşturabileceği sonucuna varıldı.
This study was performed to determine the thermal resistance of L. monocytogenes at different heat treatments in İnegöl meatballs. İnegöl meatballs were divided into three groups. In group I, meatballs were inoculated with 8.0x $10^2$, 1.9x $10^3$, 6.0x $10^3$ and 2.4x $10^4$ cfu/g L monocytogenes and then they were cooked at an internal temperature of 85 °C for 4 min. Group 11 meatballs were inoculated with 1.0x $10^2$, 2.0x $10^2$, 8.0x $10^2$, 5.6x $10^5$ and 2.0x $10^6$ cfu/g L monocytogenes and cooked at an internal temperature of 80 °C for 4 min. In group III, the meatballs were inoculated with 5.6x$10^5$ and 2.0x $10^6$ cfu/g L. monocytogenes and cooked at an internal temperature of 63 °C for 30 min. In groups I and II, L. monocytogenes was not determined by direct plating method after cooking process. However, heat injured bacteria were recovered by an enrichment procedure when they were cooked at an internal temperature of 80 °C for 4 min: In group III, L. monocytogenes numbers were reduced by about 3 log cfu/g at 63 °C for 30 min. As a result, it was considered that the cooking process at an internal temperature of 85 °C for 4 min of İnegöl meatballs is sufficient for eliminating L. monocytogenes when it is at $\leq 10^4$ cfu/g level, and the heat treatment at 80 °C for 4 min was not adequate to completely eliminate the pathogen when its number was higher than $10^2$ cfu/g but it decreased the L. monocytogenes levels to undetectable numbers. However, it was concluded that the cooking process carried out at 63 °C for 30 min did not entirely eliminate the high contamination $(\geq 10^5 cfu/g)$ of L. monocytogenes, and the meatballs may constitute a risk for foodborne listeriosis, especially in susceptible human hosts.
