Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Amalia, Lia; Yuliana, Nancy Dewi; Sugita, Purwantiningsih; Arofah, Desi; Syafitri, Utami Dyah; Windarsih, Anjar; Rohman, Abdul; Hamidi, Dachriyanus; Bakar, Nor Kartini Abu; Kusnandar, Feri

doi:10.1016/j.heliyon.2022.e10882

Cited by 2 publications

(2 citation statements)

References 43 publications

(69 reference statements)

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“…Amalia et al . (2022) reported meatball's colour properties, such as lightness L * value, ranged from 55.16 ± 0.55 to 65.55 ± 0.68, redness a * varied from 3.59 ± 0.17 to 5.05 ± 0.10 and yellowness b * ranged from 14.73 ± 0.20 to 16.02 ± 0.20. Textural properties, hardness ranged from 979.01 ± 45.57 to 1334.59 ± 38.01; cohesiveness varied from 0.62 ± 0.01 to 0.68 ± 0.06.…”

Section: Resultsmentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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SummaryThe current study was designed to supersede the meat protein with pulse based proteins and to determine the suitability of the processing method for commercialization of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The pulse protein concentrates were subjected for physicochemical, morphological, GC‐MS and thermal analysis. The PPCs of green‐gram to horse‐gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the pulse protein concentrates exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td C°) 89.50 ± 2.57, and enthalpy (ΔH (J/g)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O‐H stretching wide bands for mutton deep fried meatballs (3321.22 cm‐1), plant‐based deep fried meatballs (3288.28 cm‐1) whereas, pulse protein concentrates in the region of (3275 cm‐1 to 3278 cm‐1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn, random coil of pulse protein concentrates were observed in the region of 1600 ‐1700 cm‐1. Amide N‐H bending (1400 – 1500 cm‐1) and the C‐O stretching bands (1000 – 1300 cm‐1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (color, texture, juiciness and overall acceptability), color properties (L* and b*) and textural properties such as hardness, adhesiveness, and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialization of meat substitutes, which will reduce the environmental impact and carbon footprint.

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Section: Resultsmentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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“…Halal/Haram meatballs have always been a sensitive topic in Indonesia, where the majority of the population is Muslim [ 31 ]. It concerns not only Halal status but also ethical violations [ 32 ]. Meatball restaurants have made significant efforts to persuade customers and maintain their trust.…”

Section: Introductionmentioning

confidence: 99%

Are online meatball restaurants in Indonesia committed to their declared Halal label?

Ikawati,

Erwanto,

Purnomo

2024

Vet World

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Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented. Materials and Methods: Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control. Results: Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental. Conclusion: Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products. Keywords: halal authentication, halal supply chain, online food delivery, traceability.

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Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Cited by 2 publications

References 43 publications

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Are online meatball restaurants in Indonesia committed to their declared Halal label?

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