Effect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality

Abstract

An experiment was conducted at post harvest laboratory Balitnak, Bogor, to study the eflect using salt (NaCl) and sodium tripolyphosphate (STPP) on meat ball quality. The characteristics measured including water holding capacity, cooking
loss, hardness, elasticity and panel test. The statistic analysis for meat ball quality was based on factorial design with 2 x 2 treatments (2%, 4% NaCl and with or without STPP). For panel test was based on block design with 4 treatments. The result showed that treatments with used low meat quality that adding NaCl and interaction between NaCl and STPP were not significantly different for all parameters. The used STPP was significantly higher on water holding (40.25%) and hardness (16.43 kg), significantly lower on cooking loss (2.52%) than treatment without STPP, except on elasticity (11.58 mm) was not significantly different. The treatment without STPP that was 8.03% water holding capacity, 2.66 kg hardness, 4.83% cooking loss, and 9.48% elasticity. Effect of STPP was significantly more desirable in 2% and 4% NaCl for colour, taste, hardness and elasticity, but for appearance that not significantly more desirable.