Physico-chemical properties and shelf life of meatballs available in the local market of Bangladesh

Abstract

The present study assesses the physicochemical characteristics and shelf life of meatballs sourced from four distinct brands present in the local market of Bangladesh. The study focused on identifying key characteristics that affect the quality of meatballs and the preferences of consumers. The findings from sensory evaluation, proximate analysis, and CIE (L*, a*, b*) color analysis indicate that Brand A consistently excelled compared to the other brands in flavor, tenderness, and overall acceptability, with statistically significant differences (p < 0.05) observed across all assessed attributes. In the proximate analysis, Brand A exhibited the highest levels of crude protein (45.03%) and ether extract (29.35%), thereby improving its nutritional quality. The physico-chemical analysis revealed that Brand A exhibited exceptional moisture retention, as indicated by its low cooking loss (2.35%) and drip loss (0.95%), in addition to optimal shear force and water-holding capacity. The assessment of color using CIE (L*, a*, b*) revealed that Brand A's product was the most visually appealing, exhibiting greater brightness (L* = 71.64) and yellowness (b* = 34.41). Conversely, Brands B, C, and D demonstrated reduced tenderness, increased cooking loss, and less appealing color attributes. The findings indicate that Brand A stands out as the superior meatball product, presenting an optimal blend of sensory attributes, nutritional benefits, and favorable physicochemical characteristics. This analysis highlights the significance of these elements in influencing consumer choices and market dynamics, suggesting ways to improve meatball quality and shelf life.