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Research Article

The Effect of Liquid Smoke Utilization as Preservative for Meatballs Quality

Arnim , Ferawati and Yetti Marlida
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The aim of this research was to test the effectiveness of coconut shell liquid smoke in preservation of meatballs. The research had been performed using factorial Completely Randomized Design (CRD) with two factors i.e. liquid smoke concentration (0%, 3%, 5% and 7%) and shelf life at refrigeration temperature (0, 5, 10 and 15 days). Parameter analyzed were water content, protein content, fat content, pH and Total Plate Count (TPC). Liquid smoke concentration had significant effect on water content, protein content, fat content, pH and Total Plate Count. Shelf life had significant effect on water content, protein content, fat content and Total Plate Count but not for pH. The interaction of liquid smoke concentration and shelf life had significant effect on protein content only. Applications of 7% liquid smoke in meatballs at 4±1°C increased shelf life until 15 days storage were better accepted and retarded the decreased of pH and moisture content compared to control. The result indicated that liquid smoke was an effective preservative agent for meatballs.

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  How to cite this article:

Arnim , Ferawati and Yetti Marlida, 2012. The Effect of Liquid Smoke Utilization as Preservative for Meatballs Quality. Pakistan Journal of Nutrition, 11: 1078-1080.

DOI: 10.3923/pjn.2012.1078.1080



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