RECIPE OPTIMIZATION OF BUFFALO MEATBALL

Abstract

The present work was undertaken to develop ready to eat, a convenience fast food product from buffalo meat. Meatballs were prepared from buffalo meat incorporated with soy flour and corn starch mixing with other ingredients such as monosodium glutamate (MSG), phosphates and other spices. The formulations were prepared by varying soy flour and corn flour incorporation while keeping amount of other ingredients constant in all the formulations. Meatballs prepared from each formulation was subjected to sensory evaluation and best product was obtained in terms of appearance, flavor, texture and tenderness, juiciness and overall palatability. Chemical analysis of the best sample obtained from sensory evaluation was also performed. From the sensory evaluation, the product prepared with 80% meat, 10% soy flour and 10% corn starch was found to be significantly (P < 0.05) superior at 5 % level of significance in terms of flavor, tenderness, juiciness and overall palatability. Chemical composition of significantly best meatball was found to have 55% moisture content, 3.2% crude fat, 20.58% crude protein, 2.7% crude ash, 0.2% crude fiber and 18.32 % carbohydrate on dry basis. Physico-chemical and sensory analysis of meatball samples showed that with increase in percentage of soy flour and corn starch, processing yield as well as water holding capacity (WHC) of the product increases. The processing yield, and WHC of the optimized product were found to be 104.23% and 59.62%. The product with 60% meat, 20% soy flour and 20% corn starch and with 73.33% meat, 6.67% soy flour and 20% corn starch according to solutions shown by RSM was found to be optimized recipe. Processing yield and WHC of optimized samples was 118.904%, 65.529% and 106.680%, 61.207 for solution 1 and