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Effect of Salt and Storage Time on Physico-chemical and Sensorial Properties of Beef Meatball

R. S. Tanny
Professor
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

M. A. Hashem
Professor
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

S. Akhter
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

M. S. Islam
Professor
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

M. A. K. Azad
Professor
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

M. S. Ali
Department of Poultry Science, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

M. M. Hossain
Professor
Department of Animal Science, Bangladesh Agricultural University, Mymensigh-2202,Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of meatball. For this purpose meatball samples were divided into two parts; one is called fresh meatball and another is preserved meatball at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). These Samples were stored at 4°C and -20°C temperature. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7^th day, 14^th day and 21^stday and samples preserved at -20°C were stored in the refrigerator for 60 days and were analyzed on 15^th day, 30^th day, 45^th day and 60^th day. Dry matter content of all the samples increased with the advancement of storage time, temperature and salt concentration. Ash value decreased with the increase of storage time. Fat value of all the samples decreased with the advancement of salt concentration, storage time and temperature. pH value of all the samples decreased with the increasing of salt concentration, storage time and temperature. Cooking loss of all the samples increased with increasing of salt concentration but decreased with increasing of storage time and temperature. Dry matter in fresh sample were less than in preserved samples. CP % of fresh beef meatball was 22.31, 20.55, 14.55 and 20.13 at different salt concentration. The values of CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Beef meatball can be refrigerated for 60 days in different techniques with more or less difference in the quality. Highly significant differences are observed in preserved samples than in fresh samples at different salt levels. Fresh beef meatball treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.

Keywords: Beef meatball, Salt, Forzen meatball, Refrizerated meatball

Location: Departmentof Animal Science, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cattle

Objectives:

To identify the acceptable salt level of meatball, the quality of meatball
To find the effect of preservation temperature on the chemical composition of meatball.

Methodology:

Fresh samples were collected from cattle slaughtered in Sheep and Goat Farm, Department of Animal Science, Bangladesh Agricultural University, Mymensingh. Chemical analysis was carried out in the Animal Science Laboratory, Department of Animal Science, BAU, Mymensingh. All visible fat and connective tissue were trimmed off as far as possible with the help of knife and the sample was cut into small pieces. Beef was grinded with the help of meat grinder, then mixed with some spices i.e. garlic paste, Onion paste, chili powder, turmeric powder etc. The meat was aliquot into 4 parts. Each part was mixed with salt at 0%, 1.5%, 3%, 5%, respectively according to weight basis. Meat from each mixture was taken and wrapped with small square pieces of plastic as a casing. Both end of bag were tied with thread for not entering water and were then placed in to boiling water for cooking. These procedure were made for three times to prepare sample to analyze the first one as fresh basis and the other two were kept in two different freezes at 4^oC and -20^oC, respectively for further analysis in various days interval of preservation; it was named the refrigerated meatball. The second portion (freezing temperature -20oC) of the sausage was named the frozen meatball. Then the samples were packaged in polyethylene bags separately and was kept into the freeze. After storing 7, 14 and 21 and for 15, 30, 45 and 60 days, the samples were defrosted by air, water and microwave oven to prepare for chemical analysis. Proximate composition such as Dry Matter (DM), Ether Extract (EE), Crude Protein (CP) and Ash were measured. All determination was done in triplicate and the mean value was reported. pH value of meat was measured using pH meter from meat homogenate. The homogenate was prepared by blending 2 g of meat with 10 ml distilled water. Data were analyzed statistically using the analysis of variance technique in a computer using SAS statistical computer package programmed in accordance with the principle of Completely Randomized Design (CRD). Duncan’s Multiple Range Test was done to compare variations between treatments where ANOVA showed significant differences.

Source of Information: Progress. Agric. 24(1 & 2): 137 – 147, 2013 ISSN 1017-8139

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Cooking loss of fresh meatball of 0% salt sample was 25.67%, refrigerated and frozen meatball of 0% salt sample at 21 days and 60 days were 20.63% and 27.11%, respectively. Cooking loss of fresh meatball of 1.5% salt sample was 27.19% and refrigerated and frozen meatball of 1.5% salt sample at 21 and 60 days were 23.35% and 26.66%, respectively. Cooking loss of fresh meatball of 3.0% salt sample was 27.17% and refrigerated and frozen meatball of 3.0% salt sample at 21 and 60 days were 23.12% and 26.18%, respectively. Cooking loss of fresh meatball of 5.0% salt sample was 27.16% and refrigerated and frozen meatball of 5 .0% salt samples at 21 and 60 days were 28.04% and 25.10%, respectively. Cooking loss of meatball increased with advanced of salt concentration but decreased with advanced of storage time and temperature. Cooking loss of beef meatball decreased with the advances of salt concentration but increased with the advances of storage time and temperature and differed significantly (P<0.01) among the parameters. pH value of meatball decreased with advanced of storage time, temperature and salt concentration. Fat value of meatball decreased with advanced of storage time, temperature and salt concentration.

Knowledge Management: Journal