Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality

Nafly Comilo Tiven and Tienni Mariana Simanjorang
Additional contact information
Nafly Comilo Tiven: Department of Animal Husbandry, Faculty of Agriculture, Pattimura University, Ambon, Indonesia
Tienni Mariana Simanjorang: Department of Agricultural SocioEconomics, Faculty of Agriculture, Pattimura University, Ambon, Indonesia

Czech Journal of Food Sciences, 2024, vol. 42, issue 1, 64-70

Abstract: Tuna meat (Thunnus atlanticus - blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality.

Keywords: chemical quality; cholesterol; fatty acids; physical quality; sensory quality (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/196/2023-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/196/2023-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:196-2023-cjfs

DOI: 10.17221/196/2023-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().