RECIPE OPTIMIZATION OF CHICKEN MEAT BALL

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).