Incorporation of Fenugreek (Trigonella foenum) seed powder on the physical quality of buffalo meat patty during frozen storage

Abstract

The development of buffalo meat products is still limited due to several reasons, namely dark colour, and hard texture. Sustainable development of innovative food products is needed to meet consumer demand. Frozen foods have a long shelf life and are popular for example patty. The addition of materials that can improve quality and add health benefits should be carried out. Fenugreek contains protein, fibre, stabilizer, and emulsifier so it can be recommended in the development of buffalo meat patty as a frozen food product. This experiment aims to determine the effect of Fenugreek on buffalo meat patty during frozen storage. The design used CRD factorial pattern. Factor I was the addition of Fenugreek powder to buffalo meat patty (F0:0%, F1:2%, F2:4%, and F3:6%) and factor II was freezing time (B1:45 days; B2:90 days). The addition of Fenugreek powder had a significant effect on (P<0.01) on pH, cooking weight loss, tenderness, and (P<0.05) water content but had no significant effect on frozen storage (P>0.05). Adding Fenugreek powder up to 6% in frozen storage for 45 days resulted in the best physical quality of buffalo meat patty. Fenugreek powder 6% is recommended as an emulsifier for buffalo meat patties