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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Main Author:	Adnan, Megat Mohamad Shahril
Format:	Thesis
Language:	English
Published:	2003
Online Access:	https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf
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id	my-uitm-ir.103873
record_format	uketd_dc
spelling	my-uitm-ir.1038732024-09-28T13:39:12Z The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan 2003 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 https://ir.uitm.edu.my/id/eprint/103873/ https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
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
qualification_level	Bachelor degree
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
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2003
url	https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf
_version_	1811769268673445888

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

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