Physicochemical characteristics of pork meatballs mixed with <em>Amaranthus caudatus</em>

Sylvestre Havugimana; Dominique Savio Nsengiyumva

doi:10.31893/multiscience.2023002

Keywords:

Abstract

The main objective was to compare the physicochemical characteristics of meatballs produced from pork meat and wheat flour mixed with Amaranthus caudatus. Meatballs were produced with two different formulations: meatballs without Amaranthus caudatus and meatballs having Amaranthus caudatus. The different parameters, such as temperature, P^H, fat content, weight loss, and titratable acidity, were compared from one formulation to another. The results showed that the p^H value and fat content of those having A. caudatus, were lower than those found in meatballs without A.caudatus, but the temperature, weight loss, and titratable acidity were more than those found in meatballs without A.caudatus. By this, the P^H value for the initial time was 6.1 compared to 6.3, the meatball fat content without A. caudatus of about 3.7% than the meatball fat content with A. caudatus of about 2.9%, and the different weight loss between those two meatballs was 19.47% (59g), and finally, the titratable acidity was 1.8% in meatballs with A. caudatus than 0.26% in those without A. caudatus. The meatballs with A.caudatus had a greater acidity and lower lipids than the meatballs without A.caudatus. Also, the acid concentration of both meatballs has significant for consumers and the loss of weight means that the lowering of water content is an indication of a good storage process.
References
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to cite

Havugimana, S., & Nsengiyumva, D. S. (2022). Physicochemical characteristics of pork meatballs mixed with <em>Amaranthus caudatus</em>. Multidisciplinary Science Journal, 5(1), 2023002. https://doi.org/10.31893/multiscience.2023002

[1] Angier N (2009) Pigs Prove to Be Smart, if Not Vain. The New York Times, Food Agriculture Organization, Available at: https://www.fao.org/docrep/t0562e/t0562e05.htm

[2] Gallagher ETR, Gormley EK (2011) Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology 15 :143-152. DOI: 10.1016/j.tifs.2003.09.012

[3] Garci´a-Garci´a E, Totosaus A (2008) Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch, and j-carrageen and by a mixture design approach. Meat Science 78:406-413.

[4] Gollehon N, Caswell M, Ribaudo M, Kellogg R, Lander C, Letson D (2001) Confined animal production and manure nutrients. Agriculture Information Bulletin 771:1-39

[5] Gujral HS, Kaur A, Singh N, Sodhi NS (2002) Effect of liquid whole egg, fat, and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. Journal of Food Engineering 53:377-385.

[6] Katherine MP, Tarrago-Trani M, Grove Tina, Grün I, Lugogo R, Harris R, Stewart K (1997) Simplified gravimetric determination of total fat in food composites after chloroform-methanol extraction. J Am Oil Chem Soc 74:137-142. DOI: 10.1007/s11746-997- 0158-1

[7] Lucke FK (1986) Microbiological processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66:1505-1509.

[8] Meltem S and Ozlem D (2004) Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte); Food Engineering Department, Ege University Engineering Faculty, Turkey. Meat science 68:291-6. DOI: 10.1016/j.meatsci.2004.03.010

[9] MINAGRI (2008) Annual report. The Republic of Rwanda, Ministry of Agriculture and Animal Resources (MINAGRI), Kigali.

[10] MINAGRI (2020) Annual report 2019-2020. The Republic of Rwanda, Ministry of Agriculture and Animal Resources (MINAGRI), Kigali.

[11] Pearson AM, Gillet TA (1999) Processed meat; 3rd edition Gaithersburg. Aspen Publishers 355-371.

[12] Serdaroğlu M, Yıldız-Turp G, Abrodímov K (2005) Quality of low-fat meatballs containing Legume flours as extenders. Meat Sci 70:99-105. DOI: 10.1016/j.meatsci.2004.12.015. PMID: 22063285

[13] Shyaka A, Quinnell RJ, Rujeni N, Fèvre EM (2022) Using a Value Chain Approach to Map the Pig Production System in Rwanda, Its Governance, and Sanitary Risks. Front Vet Sci 8:720553. DOI: 10.3389/fvets.2021.72055

[14] Sureshkumar S, Venkataramanujam V, Dushyanthan K, Kalaikannan A (2006) Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature. American Journal of Food Technology 1:166-172.

[15] Ulu H (2004) Food Engineering Department, Engineering Faculty, Hacettepe University, Beytepe Campus, TR-06532 Ankara, Turkey. 87:523–529

[16] Ulu H (2004) Effect of wheat flour, whey protein concentrate, and soy protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chemistry 87:523-529.

Multidisciplinary Science Journal

Research Article | Vol. 5 Issue 1 (2023), e2023002

Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus

Abstract

References

How to cite