Preliminary Studies on the Development of Meat Balls

Journal of Applied Sciences and Environmental Management

Igene, J.O.¹  Evivie, S.E.¹  Akinjobi, K.S.¹ 

关键词: Meat;    Meat ball;    Quality;    Product development;   

DOI  :  

学科分类：环境科学（综合）

来源: University of Port Harcourt * Department of Pure and Industrial Chemistry

【 摘 要 】

The increasing level of urbanization in Nigeria calls for development of improved versions ofconvenient food products. Meat ball is a value-added meat product made from beef. Three different types of meatballs: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB) and Uncured Unspiced Fried Ball(UUFB) were developed all from beef, with variation in spices used and weighing from 17.67g to 18.03grespectively. The three products were evaluated by sensory evaluation panel. The three samples were tested forsignificant difference in taste, colour and overall likeness. The result showed that there was significant differencebetween the colour of CSFB and the other two samples (USFB and UUFB) (p 0.05). Analysis of overall likenessrevealed that UUFB was significantly preferred to CSFB and USFB. The UUFB sample was rated highest in termsof overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria.The significance of the study is discussed.

【 授权许可】

Unknown