Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time

syamsuddin syamsuddin syamsuddin (Mahasiswa Pascasarjana Ilmu dan Teknologi Peternakan, Universitas Hasanuddin, Jalan Perintis Kemerdekaan Km.10, Makassar 90245, Indonesia)
Effendi Abustam (Lecturer in Animal Product Technology, Faculty of Animal Science, Hasanuddin University)
Lellah Rahim (Lecturer in Animal Production, Faculty of Animal Science, Hasanuddin University)

Hasanuddin Journal of Animal Science (HAJAS)
Vol. 1 No. 1 (2019)

This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.