Abdul Salam Babji, Hong Pui Khoon and Azhana Hamzah, Universiti Kebangsaan, Malaysia
Purpose: The effect of kappa-carrageenan and gelatin on the quality of chicken meat ball was investigated.
Methodology: The prepared chicken meat balls underwent various tests (sensory evaluation, physical-chemical analysis, proximate analysis, microbiology, and Thiobarbituric Acid Reactive Substance Value).
Findings: Result shows that addition at lower level of carrageenan(0.3% and 0.5%) and gelatin (0.5%) increase the acceptability of the chicken balls. Physical-chemical testing shows the significant result with sensory evaluation. Addition of 0.5 % carrageenan significantly (P<0.05) decreases the fat content in chicken ball. No significant different for microbiology analysis with the addition of carrageenan and gelatin compared to the commersial.
Value: Carrageenan and gelatin could improve the quality of chicken meat ball by improving the physical-chemical properties and nutritional value.
Keywords: Carrageenan; Gelatin; Quality; Chicken Meat Ball