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American Journal of Food Technology
  Year: 2010 | Volume: 5 | Issue: 1 | Page No.: 13-21
DOI: 10.3923/ajft.2010.13.21
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Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs

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

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.
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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






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