Physical and organoleptic properties of chicken meatball prepared with varied gelling agents

Abstract

Meatballs are popular in meat processed foods. Sometimes the addition of gelling agent is needed to produce preferred meatballs. The purpose of this research was to determine the physical and organoleptic properties of chicken meatball using different gelling agents (gelatin, carrageenan, and commercial agar-agar). The meatball was prepared from boneless and skinless chicken breast and thigh. Meatballs were produced with 3 percent addition of different gelling agents. The variables measured were physical properties (yield, water holding capacity, and tenderness) and organoleptic properties (color, smell, texture, taste, and elasticity). The research was done by completely randomized design, then the data collected were analyzed using analysis of variance followed by Duncan's New Multiple Range Test. The results indicated that the gelling agents had a significant effect (P<0,05) on meatball yield, but no significant effect on water holding capacity and tenderness. Gelling agents also showed a significant effect (P<0,05) on taste and texture, but no significant effect on color, smell, and elasticity. In conclusion, chicken meatball with different gelling agents had different physical and organoleptic properties.