Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
Purpose: This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs. Design/methodology/approach: Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 4...
| Main Authors: | , , , , |
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| Format: | Article |
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Emerald Publishing
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119326/ |
| _version_ | 1848867936259801088 |
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| author | Omar, Umi Afiqah Kumar, Pavan Ab Aziz, Muhamad Faris Sazili, Awis Qurni Ismail-Fitry, Mohammad Rashedi |
| author_facet | Omar, Umi Afiqah Kumar, Pavan Ab Aziz, Muhamad Faris Sazili, Awis Qurni Ismail-Fitry, Mohammad Rashedi |
| author_sort | Omar, Umi Afiqah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Purpose: This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs. Design/methodology/approach: Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes. Findings: The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs. Practical implications: The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes. Originality/value: Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products. |
| first_indexed | 2025-11-15T14:44:25Z |
| format | Article |
| id | upm-119326 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:44:25Z |
| publishDate | 2024 |
| publisher | Emerald Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1193262025-09-22T07:34:18Z http://psasir.upm.edu.my/id/eprint/119326/ Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs Omar, Umi Afiqah Kumar, Pavan Ab Aziz, Muhamad Faris Sazili, Awis Qurni Ismail-Fitry, Mohammad Rashedi Purpose: This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs. Design/methodology/approach: Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes. Findings: The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs. Practical implications: The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes. Originality/value: Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products. Emerald Publishing 2024 Article PeerReviewed Omar, Umi Afiqah and Kumar, Pavan and Ab Aziz, Muhamad Faris and Sazili, Awis Qurni and Ismail-Fitry, Mohammad Rashedi (2024) Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs. Nutrition and Food Science, 54 (6). art. no. undefined. pp. 1156-1169. ISSN 0034-6659; eISSN: 1758-6917 https://www.emerald.com/nfs/article/54/6/1156-1169/1222008 10.1108/nfs-02-2024-0054 |
| spellingShingle | Omar, Umi Afiqah Kumar, Pavan Ab Aziz, Muhamad Faris Sazili, Awis Qurni Ismail-Fitry, Mohammad Rashedi Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title | Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title_full | Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title_fullStr | Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title_full_unstemmed | Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title_short | Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| title_sort | effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs |
| url | http://psasir.upm.edu.my/id/eprint/119326/ http://psasir.upm.edu.my/id/eprint/119326/ http://psasir.upm.edu.my/id/eprint/119326/ |