Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology
In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (°hue) of the restructured meat products. The second order regression models with high R2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat.
KeywordsFormulation Functional ingredient Low grade meat Physical properties Restructuring method
The authors gratefully acknowledge the financial support from Directorate of Higher Education, Ministry of Research, Technology and Higher Education, Republic of Indonesia. Special thanks to Mr. Hamzah Moch. Baabud ST, the owner of Kappa Carrageenan Nusantara Co., Indonesia, for supplying κ-carrageenan.
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