Abstract:
The basic raw materials for chicken meatball preparation were brought from local market
of Dharan. The recipe for ingredients was extracted from previous study and Response
Surface Methodology (RSM) was employed to optimize the level of addition of fat, water
and yangben in the range of 0-20%, 0-15% and 0-5% respectively. The effect of these
process variables was studied on responses processing yield, fat and jelly separation and
water holding capacity of meatball while other parameters were kept constant. Twelve
formulations produced by design expert which was also subjected to sensory evaluation to
obtain optimum product in terms of aroma, color, blood taste, yangben taste, texture,
juiciness and overall acceptability.
From the sensory evaluation the product prepared with sample E (0% water, 20% fat,
0% yangben), G (6.42% water, 8.57% fat, 5% yangben) and I (10.74% water, 6.25% fat,
3% yangben) were found to be significantly (P < 0.05) superior at 5 % level of significance
in terms of flavor, tenderness, juiciness and overall palatability. From the physiochemical
analysis the product prepared with sample G having 8.57% lard, 5% yangben, 6.43% water
was found to be significantly (P < 0.05) superior at 5% level of significance in terms fat
and jelly separation, processing yield, water holding capacity. Sample G was selected as
best optimized sample for further analysis because it shows maximum desirability on
sensory and physiochemical analysis. The processing yield, fat and jelly separation and
water holding capacity of optimized sample i.e. sample G was found to be 92.16%, 1.16%
and 81.37% respectively. Physico-chemical and sensory analysis of meatball samples
showed that increase in percentage of yangben processing yield as well as WHC of the
product increases and fat and jelly separation decreases. Physico-chemical and sensory
analysis of meatball samples showed that WHC, processing yield and fat and jelly
separation increases with the increase in percentage of water and fat (lard).
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology.
