Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2010 | Volume: 5 | Issue: 1 | Page No.: 13-21
DOI: 10.3923/ajft.2010.13.21
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs

N. Huda, Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah

Abstract:
The aim of the study was to evaluate the physico-chemical properties of commercial beef meatballs. A total of six samples of beef meatballs from different manufacturers were analyzed for proximate composition, mineral content (Ca and Na), color and textural analysis. The proximate analysis showed that there was a significant (p<0.05) difference among the samples. There was a large variation in the Ca and Na content in commercial beef meatballs. Significant differences among the samples’ colors (L, a, b values) were also observed. All samples were significantly different in terms of the folding test, but not significantly different in terms of hardness, except for one sample that had a high hardness value. The study revealed showed that there were variations in the nutritional values as well as the textural properties in Malaysian beef meatballs produced by different manufacturers.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Occurrence of Antibiotic Resistance and Virulent Factors in Enterococcus faecalis Isolated from Bush Meat Roasted and Sold along Road Sides in Ekiti State
  •    Quality Assessment of Vacuum Packaged Chicken Snacks Stored at Room Temperature
  •    Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products
  •    Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire
How to cite this article:

N. Huda, Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah, 2010. Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs. American Journal of Food Technology, 5: 13-21.

DOI: 10.3923/ajft.2010.13.21

URL: https://scialert.net/abstract/?doi=ajft.2010.13.21

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom