Effect of Packaging Type on the Physical and Sensorial Qualities Beef Fried Meatballs during Storage at Ambient Temperature

Abstract

Beef fried meatballs (basreng) is an innovation from meatballs. Dry textured basreng is sensitive to air and prone to rancidity, so packaging is required to minimize  and the effect of storage time at room temperature. Basreng samples were packaged in non-vacuum polyethylene, vacuum polyethylene, aluminum foil vacuum, and composite can. Each was tested at weeks 0, 2, 4, 6, and 8. Parameters were observed for physical quality (pH and hygroscopicity) and sensory (color, taste, aroma, texture, acceptability). Physical quality data were analyzed using a Complete Randomized Design with a 4x5 factorial pattern. Mean differences were tested with Duncan's New Multiple Range Test. Sensory quality data was analyzed with Friedman's non-parametric analysis. Each treatment was in triplicate. The highest pH value for composite can is 6.43. The best sensory score is the composite can. The results of statistical analysis showed that the packaging treatment had a significant effect (P<0.05). Storage time also had a significant effect (P<0.05) on the physical quality which decreasing the pH value to 6.08, increasing the hygrocoposity value to 0.19 and decreasing the sensory score. The conclusion of this study was that types of packaging and storage time affected the physical and sensory qualities than  other treatments. Keywords: Beef Fried Meatballs, Type of Packaging, Storage Time, Physical Quality, Sensory Quality.