(pp.169-183) A. S. Babji, H. P. Khoon and A. Hamzah ‘Effect of adding carrageenan and gelatine on the quality of chicken ball’, IJFNPH, Vol. 5, No. 1/2/3, 2012

International Journal of Food, Nutrition and Public Health (IJFNPH)Abdul Salam Babji, Hong Pui Khoon and Azhana Hamzah, Universiti Kebangsaan, Malaysia

Purpose: The effect of kappa-carrageenan and gelatin on the quality of chicken meat ball was investigated.
Methodology: The prepared chicken meat balls underwent various tests (sensory evaluation, physical-chemical analysis, proximate analysis, microbiology, and Thiobarbituric Acid Reactive Substance Value).
Findings: Result shows that addition at lower level of carrageenan(0.3% and 0.5%) and gelatin (0.5%) increase the acceptability of the chicken balls. Physical-chemical testing shows the significant result with sensory evaluation. Addition of 0.5 % carrageenan significantly (P<0.05) decreases the fat content in chicken ball. No significant different for microbiology analysis with the addition of carrageenan and gelatin compared to the commersial.
Value: Carrageenan and gelatin could improve the quality of chicken meat ball by improving the physical-chemical properties and nutritional value.
Keywords: Carrageenan; Gelatin; Quality; Chicken Meat Ball

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