Open AccessInvestigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time
Author(s) -
syamsuddin syamsuddin syamsuddin,
Effendi Abustam,
Lellah Rahim
Publication year - 2019
Publication title -
hasanuddin journal of animal science
Language(s) - English
Resource type - Journals
eISSN - 2621-9190
pISSN - 2621-9182
DOI - 10.20956/hajas.v1i1.6418
Subject(s) - smoke , food science , chemistry , shear force , stabilizer (aeronautics) , composite material , materials science , organic chemistry , structural engineering , engineering
This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.