A.S. Widati, - (2021) The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball. International Journal of Food Studies, 10.
Abstract
The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed flour addition was very significant (P < 0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water-holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P < 0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced fiber conte
English Abstract
The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed flour addition was very significant (P < 0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water-holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P < 0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced fiber conte
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed flour addition was very significant (P < 0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water-holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P < 0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced fiber conte |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 16 Dec 2021 02:09 |
| Last Modified: | 16 Dec 2021 02:09 |
| URI: | http://repository.ub.ac.id/id/eprint/187193 |
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