The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan

Four formulations of beef balls were studied by varying the salt concentration from 1.5% to 3%. The following evaluations were performed on the beef ball. Texture Profile Analysis, color and sensory analysis. Texture parameters analyzed were cutting strength, firmness and springiness. Beef ball with...

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主要作者: Adnan, Megat Mohamad Shahril
格式: Thesis
语言:English
出版: 2003
在线阅读:https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf
https://ir.uitm.edu.my/id/eprint/103873/
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spelling my.uitm.ir.1038732024-09-28T13:39:12Z https://ir.uitm.edu.my/id/eprint/103873/ The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan Adnan, Megat Mohamad Shahril Four formulations of beef balls were studied by varying the salt concentration from 1.5% to 3%. The following evaluations were performed on the beef ball. Texture Profile Analysis, color and sensory analysis. Texture parameters analyzed were cutting strength, firmness and springiness. Beef ball with 2.5% salt concentration is the most firm, most springy and has the highest cutting strength compared to other formulations. The values for firmness, springiness, cutting strength are 390.3, 57.6 and 799.2 respectively. Colour measurements were measured by using CIE color lab. For the color , "a" are significantly different, but "L" and "b" values, there are no significantly different among the formulations. The "a" value for all formulations (varying the salt concentration from 1.5% to 3%) ranged from -2.1 to -0.7. Preference test by using 9 hedonic scales was used in sensory evaluation. . The mean for taste of all formulations range from 5.5 to 6.4. All the data were analyzed and evaluated by using the Statistical Analysis System (SAS). However, the varying of salt concentration does not significantly affect the sensory properties except taste. Furthermore, the beef ball with 2.5% salt concentration had the highest acceptabihty values than other three formulations. It is most preferred for colour, taste and overall acceptabihty. 2003 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan. (2003) Degree thesis, thesis, Universiti Teknologi MARA.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description Four formulations of beef balls were studied by varying the salt concentration from 1.5% to 3%. The following evaluations were performed on the beef ball. Texture Profile Analysis, color and sensory analysis. Texture parameters analyzed were cutting strength, firmness and springiness. Beef ball with 2.5% salt concentration is the most firm, most springy and has the highest cutting strength compared to other formulations. The values for firmness, springiness, cutting strength are 390.3, 57.6 and 799.2 respectively. Colour measurements were measured by using CIE color lab. For the color , "a" are significantly different, but "L" and "b" values, there are no significantly different among the formulations. The "a" value for all formulations (varying the salt concentration from 1.5% to 3%) ranged from -2.1 to -0.7. Preference test by using 9 hedonic scales was used in sensory evaluation. . The mean for taste of all formulations range from 5.5 to 6.4. All the data were analyzed and evaluated by using the Statistical Analysis System (SAS). However, the varying of salt concentration does not significantly affect the sensory properties except taste. Furthermore, the beef ball with 2.5% salt concentration had the highest acceptabihty values than other three formulations. It is most preferred for colour, taste and overall acceptabihty.
format Thesis
author Adnan, Megat Mohamad Shahril
spellingShingle Adnan, Megat Mohamad Shahril
The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
author_facet Adnan, Megat Mohamad Shahril
author_sort Adnan, Megat Mohamad Shahril
title The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
title_short The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
title_full The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
title_fullStr The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
title_full_unstemmed The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
title_sort effect of salt concentration on the color, texture and sensory analysis of beefballs / megat mohamad shahril adnan
publishDate 2003
url https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf
https://ir.uitm.edu.my/id/eprint/103873/
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score 13.250246