CHEMICAL COMPOSITION, pH AND ORGANOLEPTICAL QUALITY OF HORSE MEATBALL MADE OF DIFFERENT FILLER RATIO AND KIND OF MUSCLE

Abstract

This study was conducted to investigate the effect of ratio difference of filler to
meat and kind of muscle on chemical composition, pH, and organoleptical quality of
horse meatball. The meatballs were made from horse meat in backbone
(Longissimus dorsi muscle) and thigh (Biceps fkmoris muscle). Tapioca was used in
this experiment with ratio of filler to meat 40:60, 30:70, and 20:80. Every batter was mixed with onion pepper, salt, and were crushed delicately, and then were blended homogenously. The dough was made into small balls, boiled on boiling water until floating. Parameters observed were chemical composition (water content, protein and fat), pH, organoleptical quality (taste, colour, texture, tendemess and general appearance). The chemical and pH data were analyzed by variance analysis of 2x3 factorial (2 muscles, 3 ratios of filler to meat) pattern. The difierences between means were tested by Duncan’s New Multiple Range Test. The organoleptical test was done by scoring method by 17 panellists and analysed by non-parametic with chi square method. The result showed that difierences in proportion of filler and kind of muscle significantly affected (P<0.01) on water contents, protein and fat. Proportion of filler and kind of muscle did not significantly affected pH and organoleptical quality including taste, colour, tendemess, and general appearance but affected significantly (P<0.05) on texture. It was concluded that the best meatball was observed on filler ratio of 20% with BF muscle on physical quality and chemical composition and filler ratio of 30% with LD muscle on organolepfical quality. There were interactions between filler and kind of muscle on water content protein and fat