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Formulation of Value Added Chicken Meatball with Different Level of Wheat Flour

M.A. Islam
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M.A. Haque*
Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea

M.J. Ferdwsi
Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M.Y. Ali
Goat and Sheep Production Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh

M.A. Hashem
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferable colour was observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.

Keywords: Meatballs, Chicken, Wheat flour, Fibre, Prebiotics.

Location: Bangladesh Agricultural University Poultry Farm, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

The aims of this study were to investigate the suitable level of wheat flour adding and its effects on the proximate composition, physicochemical properties and sensory qualities of chicken meatballs.

Methodology:

Sample preparation Boneless broiler meat of 2.5 kg from the freshly slaughtered chicken was collected from Bangladesh Agricultural University Poultry Farm, Mymensingh. The meat was ground properly and the spices, garam masala, salt, Ice flakes, refined vegetable oil, refined wheat flour, the sauce was mixed with the ground meat properly as per experimental design. There were four treatment groups are treated as a T1-control group (no flour), T2 - 5% flour, T3-10% flour, and T4-15% flour. Then meatball of proper shape was prepared separately. It was then boiled in hot water for 2-3 minutes. Then the water was removed from the meatball properly and was fried in hot oil until the reddish brown colour was obtained. Sensory evaluation Sensory evaluation was carried out in individual booths under controlled conditions of light, temperature and humidity. Prior to sample evaluation, all panellists participated in orientation sessions to familiarize with the scale attributes (colour, smell, juiciness, tenderness, overall acceptability) of meatball using an intensity scale. Sensory qualities of the samples were evaluated after thawing of before cook and after cook using a 5-point scoring method. Sensory scores were 5 for excellent, 4 for very good, 3 for good, 2 for fair and 1 for poor. Sensory evaluation was accomplished at 0-day and repeated at 15, 30 and 60 day; up to the end of refrigerated storage at -20±1ºC. Proximate composition A proximate composition such as dry matter (DM), ether extract (EE), crude protein (CP) and ash was carried out according to the methods (AOAC, 2005). Biochemical analysis Three types of biochemical analysis were practised in this research. The free fatty acid value was determined according to Rukunudin et al. (1998). Peroxide value (POV) was determined according to Sallam et al. (2004). Lipid oxidation was assessed in triplicate using the 2-thiobarbituric acid (TBA) method described by Schmedes and Holmer (1989). Physicochemical properties measurement PH value of raw and cooked meatball was measured using pH meter from raw meatball homogenate. The homogenate was prepared by blending 5g of meat with 10 ml distilled water. Cooking loss of chicken meatball also determined. Statistical model and analysis The proposed model for the planned experiment was a factorial experiment with two factors A (Treatments)and B (Days of Intervals) is: yijk= µ + Ai + Bj+(AB) ij+ εijki= 1,…,a; j = 1,…,b; k = 1,…,n Where, yijk= observation k in level i of factor A and level j of factor B µ = the overall mean Ai = the effect of level i of factor A Bj= the effect of level j of factor B Data were statistically analyzed using SAS Statistical Discovery software, NC, USA. DMRT test was used to determine the significance of differences among treatments means.

Source of Information: SAARC J. Agri., 16(1): 205-213 (2018)

Article Link (Online Journal): DOI: http://dx.doi.org/10.3329/sja.v16i1.37435

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The highest amount of dry matter content indicates this product is less preferable but the highest amount of CP content indicates this product is more preferable. Among four treatments most preferable colour, odour, tenderness, juiciness was observed at 15% wheat flour group. Therefore, it can be concluded that the 15% of wheat flour could be used for the production of meatball.

Knowledge Management: Journal