Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit

Abstract

This study evaluated the physicochemical and sensory characteristics of chicken balls substituted with unripe jackfruit (JF). The JF was sliced, boiled, chopped, and substituted at 0, 50, 100, and 150 g/kg of boneless breast. The mixtures were processed, and the meat batter and chicken balls were measured in properties. Increasing levels of JF resulted in decreased lightness, redness, and yellowness values of meat better and chicken balls. Texture profile analysis showed that increasing levels of JF resulted in lower stickiness and cohesiveness of the meat batter and lower hardness and springiness values of the chicken ball. Sensory evaluation showed that chicken balls with JF at 100 g/kg had preference levels for overall acceptability that were not significantly different. Thus, the chicken balls with JF at 100 g/kg substitution was chosen for proximate analysis and microbiology testing. An analysis of the chemical composition of the chosen chicken balls substituted found that the moisture, protein, fat, crude fibre, ash, and carbohydrate contents were 77.44, 11.80, 0.53, 14.28, 2.12, and 6.09%, respectively. The total number of microorganisms was 1.9 × 102 colonies/g. These final chicken balls were safe. This study demonstrated that JF could be substituted in meat emulsion to produce appropriate chicken balls.