Abstract
The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.
Highlights
An Indonesian style-meatball or bakso is a boiled-type of meatball and among the most favoured traditional restructured meat products found in the Indonesian market (Purnomo & Rahardiyan, 2008)
An increasing level of seaweed flour added to meatballs reduced the moisture content (P < 0.01) as the flour increased the proportion of dry matter
The moisture content of the Indonesian-style beef meatball was over the standard of 70% because ice used in this study was 30% of the meat weight and the beef was extremely lean with fat, protein and moisture contents of 4.23%, 18.70% and 74.5%, respectively
Summary
An Indonesian style-meatball or bakso is a boiled-type of meatball and among the most favoured traditional restructured meat products found in the Indonesian market (Purnomo & Rahardiyan, 2008). The name bakso originated from the word, Hokkien for finely chopped meat mixed with starch and seasonings (Tan, 2002). From the nutritional point of view, the Indonesian-style beef meatball is a source of energy and protein. It lacks dietary fiber as it is made from meat, starch (tapioca), egg white and seasonings. The meatballs should contain a maximum of 70% moisture, 2.0% fat and 3.0% ash, and a minimum of 9.0% protein, and
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