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Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs

Umi Afiqah Omar (Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia)
Pavan Kumar (Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India)
Muhamad Faris Ab Aziz (Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia)
Awis Qurni Sazili (Department of Animal Science, Universiti Putra Malaysia, Serdang, Malaysia, and Laboratory of Halal Services, Universiti Putra Malaysia, Serdang, Malaysia, and)
Mohammad Rashedi Ismail-Fitry (Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia, and Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 5 July 2024

5

Abstract

Purpose

This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs.

Design/methodology/approach

Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes.

Findings

The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs.

Practical implications

The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes.

Originality/value

Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products.

Keywords

Acknowledgements

Financial support was provided by the Geran Inisiatif Putra Siswazah (GP-IPS/2023/9774300).

Consent to participate: Informed consent was obtained from all individual participants included in the study.

Availability of data and material: The datasets used and/or analysed during the current study are available from the corresponding author upon reasonable request.

Authors’ contributions: Umi Afiqah Omar – performed the experiments and data analysis and wrote the original manuscript. Pavan Kumar – performed data analysis and edited the manuscript. Muhamad Faris Ab Aziz – performed data analysis and edited the manuscript. Awis Qurni Sazili – performed data analysis and edited the manuscript. Mohammad Rashedi Ismail-Fitry – responsible for funding and design, supervised the work and edited the manuscript.

Citation

Omar, U.A., Kumar, P., Ab Aziz, M.F., Sazili, A.Q. and Ismail-Fitry, M.R. (2024), "Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-02-2024-0054

Publisher

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Emerald Publishing Limited

Copyright © 2024, Emerald Publishing Limited

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