Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties

Abstract

The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day. The products were analyzed for various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH , cooking loss), biochemical (TBARs, POV, FFA) and microbiological (TVC, TCC, TYMC) characteristics. Data were analyzed in a 4x3 factorial experiment in CRD which is replicated three times per cell. Most preferable sensory evaluation (tenderness, overall acceptability and juiciness), preferable physicochemical properties (raw pH , cooked pH ), most acceptable proximate analysis (DM and ash), biochemical properties (PV and TBA values), and microbiological properties (TVC and TCC value) showed significant (p<0.05) result in 25% wheat flour group among the four treatments. Most found in 25% wheat flour group. Among four treatments, the total yeast-mold count in the control sample (1.70 log CFU/g) was significantly (p<0.05) higher than in the samples treated with 20%, 25% and 30% wheat flour group. The less amount of TYMC value indicates this product is most preferable for consumers’ health. 30% and 25% wheat flour were the most preferable for TYMC. Summary of the present study reveals that meatballs made with 25% wheat flour had the highest tenderness, overall acceptability, raw pH , cooked pH , DM, ash, PV and TBA. Prebiotic is a non-digested food ingredient that promotes the growth of beneficial microorganism in the intestine.