Formulation optimization of meat loaf with different levels of powdered jackfruit (Artocarpus heterophyllus Lam) rags as meat extender and phosphate binder
2018
Braga, J.D. | Galvez, L.
Utilization of industrial waste by-product is gaining attention nowadays due to the problems of waste disposal management in the manufacturing industries. The study was conducted to utilize jackfruit rags, a co-product that is considered as waste during jackfruit pulp processing, as meat extender and at the same time improve the nutritional content of the product. The levels of jackfruit rag as extender in meat loaf production was optimized using 3x3 factorial experiment using 20, 30, 40% w/w rags and 1, 2, 3% w/w phosphate as the independent variables. Sensory evaluation results were subjected to Response Surface Regression to determine and identify the optimum levels for production. Optimum formulation was subjected to verification study, microbial determination, proximate analysis and consumer test. Response Surface Regression Analysis revealed that flavor, intactness and general acceptability was significantly affected by the levels of jackfruit rags and phosphate while color, aroma and texture were not significantly affected. Level of 24.9% rags with 1.15% of phosphate was used as the optimum formulation to maximize the use of the rags' fiber at a cost of PhP 38.5 per 150g. The model used to predict the sensory acceptability of the product was reliable. Microbial analysis of the product reveals that it is safe for human consumption. The meat loaf produced contains 50.91 % moisture, 5.58% crude at 7.27% crude fiber, 30.56% crude protein and 10.69% ash. Fifty percent (50%) of the potential consumers of the product preferred to consume formulated over the commercial meat loaf implying the optimum formulation can compete with the commercial meat loaf in the market.
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