Evaluation of physico-chemical properties of Malaysian commercial beef meatballs.

摘要

The aim of this study was to evaluate the physicochemical properties of commercial beef meatballs manufactured in Malaysia. A total of 6 samples of beef meatballs from different manufacturers were analysed for proximate composition, mineral content (Ca and Na), colour and texture properties. Proximate analysis showed significant (P < 0.05) differences among the samples. There was a large variation in the Ca and Na content of commercial beef meatballs. Significant colour differences (L, a, b values) were also observed. All samples were significantly different in terms of the folding test, but not significantly different in terms of hardness, except for 1 sample that had a high hardness value. Overall, the study revealed variations in the nutritional values as well as the textural properties of Malaysian beef meatballs produced by different manufacturers.