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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2011 > Volume 10 Number 1 > A.A. Putra1, N. Huda2 and R. Ahmad3

Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process

A.A. Putra1, N. Huda2 and R. Ahmad3
1Technology of Animal Product Division, Faculty of Animal Husbandry, Universitas Andalas, Padang 25163, West Sumatra, Indonesia 2Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia 3Advanced Medical and Dental Institute, Universiti Sains Malaysia, EUREKA Complex, 11800, Penang, Malaysia
Abstract :

In the process of manufacturing duck meatballs, three different fillers (corn, sago and cassava) are used as representatives of grain, root and palm sources of fillers. Different stages of duck meatball processing, such as dough, pre-heating and heating, were analyzed to further the research on the manufacturing process of duck meatballs. In this study, the nutritional contents, physicochemical characteristics and sensory attributes are collected. In general, there were no significant differences (p>0.05) among the fillers in the characteristics that we examined. However, there were significant differences (p<0.05) among the different stages of the processing. After preheating and heating, the moisture contents were significantly increased (p<0.05) and the increase in moisture content directly caused other nutrient components to decrease. The pH, lightness, texture, cooking yield, moisture retention, diameter and folding test results were increased (p<0.05) after the preheating and heating stages. Cassava treatment showed a significant higher (p<0.05) in the terms of aroma of the final products meanwhile other sensory attributes were not significantly different (p>0.05). Sensory evaluation for overall acceptability showed that all treatments were acceptable.

Keywords :
Meatball, duck meat, filler, processing, physicochemical, sensory

Date Deposited : 24 Jun 2011 12:39

Last Modified : 24 Jun 2011 12:39

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Volume 10, Number 1, - 2011 , ISSN 1682-8356

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