Formulation of value added chicken meatball with different level of wheat flour

Abstract

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 T 1 . The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, p H , 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 preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made

Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus)

“…The cooking yield of chicken meatballs was 86.70% on 1 st day and it increased to 88.67% and 88.70% on the 21 st day in samples T 1 and T 2 . The cooking yield increased with increased storage (Islam et al, 2018).…”

“…Among the different convenient meat products, meatballs are one of the most popular food items. Meatballs are small balls of crushed or ground meat mixed with spices and other ingredients (Islam et al, 2018). The sensory quality of low-fat-comminuted meat products can be increased by plant starches and/or flours which are commonly utilized as binders and/or fillers (Bogler et al, 2017).…”

Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

“…In addition, it has low fat and cholesterol content, high nutritional value, distinct flavor, and abundant proteins (15–20%), as well as essential amino acids, mineral salts, and vitamins [ 2 ]. Chicken meatballs are popular frozen RTC products and comprise small balls of ground or minced meat that are often mixed with other ingredients, such as breadcrumbs, starch, minced onion, eggs, and seasoning [ 3 ]. Frozen meat products are often subjected to repeated temperature cycling en route to the consumer, reducing the quality of the products [ 4 ].…”