Abstract
This review revisits the Indonesian Bakso, a restructured meat product that is well preferred by wide ranges of social economy classes of the Indonesian community. Bakso has been a very good low-cost protein source for all. By understanding the complexity of the colloidal structure of Bakso that is constructed by the protein matrix and swelling starch granule interactions, it is also made clear in this review that Bakso has the potential for being more than just a low-cost protein source meal enjoyed by all. The colloidal complexities of the food system in Bakso allows it to entrap fortifications of bioactive compounds, bringing Bakso to the realm of functional foods. Various simple attempts have been made to improve the eating quality of Bakso by simple substitution of the starch with other plant-sourced starches that have functional properties. Effectiveness of these attempts had not scratched the surface of elevating Bakso into the functional food world, therefore it is an opened option to explore the potential of bringing encapsulation of functional components in this mini review processes into the mix. The variables in terms of bioactive functions, sources, polarities, solubilities and reactivities of the various compounds and encapsulating materials is still a large opportunity for further exploration. With encapsulation in play, this opens the doors of refitting Bakso with more varieties of bioactive compounds, and the elements of modifications that can be made to elevating Bakso in the functional food world.
Highlights
Meat restructuring is a process that involves in disenewing and particle size reduction and further reforming the emulsions in the forms of restructured steak, patties, and other forms of reformed meat batter such as sausages and meatballs, which is finalized by thermal setting or setting by heat (Anandh and Villi, 2018)
Bakso is a restructured meat product that is shaped into balls that is very common in Asian communities, even in Indonesia
Bakso has a unique set of food colloidal system that is very complex, consisting of a set of meat protein matrices, in which the during the forming process of this protein matrices entraps along with with-it gelatinizing starch granules from the added tapioca starch in the batter
Summary
The consumption of animal meat for a source of food, especially protein, has been a tradition in the diet of mankind for as long as anyone can tell (Baugreet et al, 2018). Meatballs in Indonesia are prepared from a smooth textured emulsion of meat, tapioca starch, garlic, salt and pepper, before spooning and shaping to a ball and boiled to cook, and when the protein matrices set entrapping the swelling starch with all the flavors. As with other restructured meat (comminuted meat products), bakso, during cooking (heating) experiences a setting of protein matrices from the denaturation and coagulation of the matrices, while entrapping the swelling gelating starch with flavor compounds from the garlic, the flavors from the seasonings (salt and pepper). With the capacity of the swelling tapioca gelation and the setting of the protein matrices, the food colloid system of bakso is a perfect vessel to entrap many functional components that may be incorporated to fortify the product, and the perfect vessel for bringing nutrients of various dietary fulfilment and wellness to the community, such that has been studied by many (Kartikawati and Purnomo, 2018; Suniati and Purnomo, 2019). This review is aimed to take a closer look into the idea of fortifying bakso by taking advantage of its unique formation of protein matrices and starch swelling properties, and further upgrading these possibilities with encapsulated bioactive compounds in which bakso as a popular food to the people may have the potential as a means of delivery for health benefitting compounds
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