Abstract
The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.SAARC J. Agri., 16(1): 205-213 (2018)
Highlights
Chicken meat has gained much popularity among consumers and the consumption rate of chicken meat and chicken meat products is increasing day by day throughout the world
Among four treatments significantly (p
Preferable good flavour was observed in 15% wheat flour group and the quality was deteriorated with increased storage period
Summary
Chicken meat has gained much popularity among consumers and the consumption rate of chicken meat and chicken meat products is increasing day by day throughout the world. The reduction of fat content may have a large effect on the quality attributes of meat products such as colour, flavour, texture and binding properties. For this reason, ideal sources of fat replacers are needed to improve the functional value of meat products. Starch is extensively used as a stabilizer, texturizer, water or fat binder and emulsifier Apart from these functions, starch can increase the gel strength and freeze-thaw stability of meatballs if added to appropriate levels by Serdaroglu et al (2005). The aims of this study were to investigate the suitable level of wheat flour adding and its effects on the proximate composition, physicochemical properties and sensory qualities of chicken meatballs
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