Beef Meatballs Quality Prepared with Salt and Phosphate Addition at Various Levels and Time
AbstractBeef meatballs (bakso) need high water-binding or protein extraction properties of fresh meat to improve the emulsification process. The objective of the research was to determine level of combination and addition time of salt (NaCl) and phosphate (STPP) during beef meatballs manufacture. Meat as main ingredients of meatballs obtained from fillet (m.iliopsoas) of Bali cattle. The research was arranged in a Completely Randomized Design with factorial pattern of 2 x 3, and six replications. The first factor was the level of combination of salt and phosphate, i.e. 1. NaCl 4% + STPP 0.3%; 2. NaCl 4 % + STPP 0.5%; 3. NaCl 2% + STPP 0.3%; and 4. NaCl 4 % + STPP 0.5%. The second factor was the addition time of salt and phosphate, i.e. prarigor and postrigor. Parameters of meatballs quality observed were the physical properties (pH and cooking yield) and sensory properties (texture, salt taste, and acceptability). Combination of NaCl 2% and STTP 0,5% added in prarigor and postrigor tend to improve physical properties of meatballs.
Apriyantono, A., D. Fardiaz, N.L. Puspitasari, Sedarnawati dan S.
Budiyanto. 1989. Analisis Pangan. Petunjuk Laboratorium. IPB, Bogor.
Boles, J. A., B. M. Rathgeber and P. J. Shand. 2000. Recovery of proteins from beef bone and the functionality of these proteins in sausage. Meat Science, 55 : 223 – 231.
Choi, Y. I. 1989. Effects of salt and phosphate on proteins extraction of beef muscle homogenate. Korean J. Anim. Sci., 31(1): 47 – 52.
Lawrie, R. A. 2003. Meat Science 5th Ed. Universitas Indonesia Press, Jakarta.
Romanus, J. R., W. J. Costello, C. W. Carlson, M. L. Greaser, and K. W. Jones.1994. The Meat We Eat. Interstate Publishers, Illinois.
Soekarto, S. T. dan M. Hubeis. 1993. Metodologi Penelitian Organoleptik. Pusat Antar Universitas Pangan dan Gizi, IPB, Bogor.
Sofos, J. N. 1983. Effect and reduced salt (NaCl) levels on the stability of frankfurters. J. Food Sci., 48: 1684.
Sofos, J. N. 1985. Improved cooking yields of meat batters formulated with potasium sorbate and reduced levels of NaCl. J. Food Sci., 50: 1571 – 1575.