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Exp2b) Production of Chicken Balls

This document summarizes an experiment on producing and evaluating the quality of chicken meatballs over time under different storage conditions. Minced chicken, wheat flour, corn flour, salt, and flavoring were used to make the meatballs. The meatballs were divided into bags and stored under chilling (5-7°C) and freezing (-18°C) temperatures. Observations on texture, odor, color, and overall acceptability were made at days 0, 7, and 14. Color measurements showed the meatballs varied slightly in lightness, redness, and yellowness over time but within normal ranges reported in other studies. Texture became less firm over time, likely due to ice crystal formation during

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1K views5 pages

Exp2b) Production of Chicken Balls

This document summarizes an experiment on producing and evaluating the quality of chicken meatballs over time under different storage conditions. Minced chicken, wheat flour, corn flour, salt, and flavoring were used to make the meatballs. The meatballs were divided into bags and stored under chilling (5-7°C) and freezing (-18°C) temperatures. Observations on texture, odor, color, and overall acceptability were made at days 0, 7, and 14. Color measurements showed the meatballs varied slightly in lightness, redness, and yellowness over time but within normal ranges reported in other studies. Texture became less firm over time, likely due to ice crystal formation during

Uploaded by

najwa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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School of Industrial Technology

Faculty of Applied Sciences

FST528
FOOD PRESERVATION TECHNOLOGY

EXPERIMENT 2B) PRODUCTION AND


SENSORY QUALITY OF CHICKEN BALLS
GROUP : WEDNESDAY
DATE OF EXPERIMENT: 11/3/2020

NAME : NAJWA BT AHMAD ABD RAOF


CLASS : AS2464A
STUDENT’S ID : 2018654492
INTRODUCTION
Meatballs are classified as finely comminute meat products, sometimes referred to as meat
emulsions (Hsu and Sun, 2006). Various types of factors can affect the quality of meatballs
significantly, either in terms of nutritional value or overall acceptability of the meatballs
among its consumers. Only those meatballs with high nutritional value, good textural
properties, acceptable flavour and taste profiles will be preferred by consumers.

Freezing is a method use to preserve food by lowering the temperature to inhibit


microorganism growth. There are two type of freezing, slow and quick freezing. Quick
freezing better compared to slow freezing because it will form smaller ice crystals which
producing less cell damage than slow freezing. In this experiment, this freezing method been
applied to sausage and meatball which a way to preserve it and commonly used in our
industry (Lotha, 2018)

OBJECTIVE

To produce and sensory evaluate the quality of meatballs

MATERIAL
Ingredients Amount (g)
Minced chicken 1200
Wheat flour 60
Corn flour 6
Salt 12
Flavouring (chicken) 6

EQUIPMENT
Food processor, dough mixer, freezer

PROCEDURE
1. Meat was washed thoroughly until clean and the meat was minced. Sufficient amount
of corn flour was added to form into a ball (until it is not sticky to the hand).
2. Water was boiled and the meat balls was heated until all it raised to the top and cook.
3. The water was drained and cooled at room temperature. The meat balls was divided
into three plastics bags and sealed.
4. The meat balls were thawed for 30 minutes at room temperature. The meat balls then
were fried and sensory evaluated using the scale given in Table 4.
5. The remaining two bags were stored at chill (5 to 7C) and freezing (-18C)
temperature. The observations were recorded in the result Data Sheet for day 7 and
12.
6. The colour of the meat balls were determined using Chromameter CR400 and result
was recorded in terms of L* (lightness), a* (redness) and b* (yellowness)
7. The meat balls texture profile analysis were analysed using TAXT2i Plus in terms of
springiness, chewiness and hardness.

RESULT AND DISCUSSION


Observation data for the quality of frozen meat balls

Signs of spoilage
Day
Overall
Texture Off-odour Colour
acceptability
Extremely firm Fresh odour Slightly pale Highly
0
colour acceptable
Slightly firm Slightly fresh Slightly pale Highly
7
odour colour acceptable
Moderately firm Slightly fresh Slightly pale Moderately
14
odour colour acceptable

Chromameterr
Sample meatball
L-lightness a- redness b-yellowness
Day 0 74.86 -0.80 0.17
Day 7 77.28 -0.26 4.45
Day 14 72.53 -0.79 12.24
In this experiment, chicken meat were used. The lightness (L), redness (a) and yellowness (b)
values of cooked chicken balls ranged between 72.53-77.28, -2.26 to -0.80 and 4.45-12.24
respectively. All chicken balls varied slightly in their L, a and b values. According to the data
by Huda (2000), the L, a and b values of chicken balls varied between 72.42-75.34; -1.62 to
-1.02 and 13.77-20.95 respectively. These results shows that the colour properties of chicken
balls do not vary much even after seven years (since the research done by Huda in 2000). 

The texture for meatballs sample when time goes by it become less firm. This is probably
happened due to the formation of ice crystal during freezing which make the texture less firm.
In contrast with the texture profile analysis which when the time goes by the hardness of the
samples is reduced. Other than that, the colour of the sample remain the same throughout the
observation. The acceptability of the sample for the entire duration is acceptable where the
freezing process to preserve the food is succeed.

CONCLUSION
In conclusion, the production of meatballs is succeed and the acceptability of the sample
throughout the observation is acceptable.

REFERENCES
Hsu, S.Y. and S. Lung-Yueh, 2006. Effects of salt, phosphates, potassium sorbate and sodium
erythorbate on qualities of emulsified meatball. J. Food Eng., 73: 246-252.

Lotha, G. (2018, September 28). Freezing Food Preservation. Retrieved from Encyclopaedia
Britannica: https://www.britannica.com/topic/freezi ng-food-preservation

Tseng, F.F., D.D. Liu and M.T. Chen, 2000. Evaluation of transglutaminase on the quality of
low-salt chicken meat-balls. Meat Sci., 55: 427-431.
Picture 1 : Meatball in sealed bag
Picture 2: Meatballs after deep fried
before freezing

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