F. Islam
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
M.A. Hossain
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
M. F. Rahman
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
M.A. Hashem*
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
M. Z. Rahman
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
M.A.K. Azad
Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
Antioxidant, BHA, Beef meatball, Maringa oleifera leaf, Shelf life
Department of Animal science, Bangladesh Agricultural University, Mymensingh
Postharvest and Agro-processing
The study was conducted during the period of January, 2014 to December, 2014 in the Department of Animal science, Bangladesh Agricultural University, Mymensingh. The beef sample was collected from the local market of Mymensingh. Meatballs were prepared using fresh beef, garlic pest, onion pest, ginger pest, meat spices, garam masala (spices), egg, biscuit crumbs, soybean oil, ice flakes, refined vegetable oil, refined wheat flower, Moringa oleifera leaf extract, BHA, salt and sauces. There were five treatment groups i.e. control (To), meatball with 0.1% BHA (T1), 0.1, 0.2 or 0.3% Moringa oleifera leaf extract as T2, T3,T4, respectively. Sensory qualities (Color, flavor, tenderness, juiciness and overall acceptability) were evaluated by a trained 6-member panel. Samples were evaluated after cooking. When internal temperature of meat reached at 710C then cooking was finished and it was checked by a food grade thermometer. After that meat sample was used for sensory evaluation using a 5-point scoring method that ranks the panelist`s sense of qualities. Sensory scores were 5 for excellent, 4 for very good, 3 for good, 2 for fair and 1 for poor. All samples were served in Petri dishes. Sensory evaluation was accomplished at 0 day and repeated at 15, 30 and 60 day. The Dry Matter, Ether Extract, Crude Protein and Ash of meatballs were determined using the method described by AOAC, (1995). The pH of raw and cooked meatball was determined using a pH meter. The cooking loss of meatballs was also determined by a weighing balance and a hot water bath. FFA value, POV value and TBARS value were determined by Sharma et al. (2012). TVC, TCC and TYMC were determined according to Ikhlas et al. (2011). All determination was done in triplicate and a mean value was reported. Statistical analysis Data were analyzed using SAS Statistical package by 5x4 factorial experiments in CRD having three replications per treatment. Five factors were five treatment groups like control (To) and 0.1% BHA (T1), 0.1, 0.2 or 0.3% Moringa oleifera leaf extract as T2, T3, T4. Four days of intervals as 0, 15, 30 and 60 days as level. Altogether there were 40 treatment combinations in 5x4 factorial experiment. DMRT test was used to determine the significance of differences among treatment means.
SAARC J. Agri., 16(1): 23-34 (2018)
Journal