Quality improvement and acceptability of meat loaf with water melon juice, papaya juice and tomato juice as a natural source of color is the element

Abstract

A study of the quality and acceptant consumer of meat loaf containing natural pigments compounds. Three types of natural pigments were composed of watermelon juice, papaya juice and tomato juice. The experimental design was completely randomized design (CRD). The experiment was divided into 4 group; group 1 was original meat loaf, group 2 original with watermelon juice, group 3 original with papaya juice and group 4 original with tomato juice. The data was evaluated by the sensory panel method, composed appearance, aroma, flavor, color, tenderness and total acceptant. The products were well accepted by consumer panel. The percentage cooking loss found that group 1 had higher than the other group (p<0.05) at 1.57 0.67 0.58 and 0.62 percent of group 1, 2, 3 and 4 respectively. The percentage of drip loss at 1 and 7 day found that group 2 was higher than group 1, 3 and 4, (p<0.05) at 0.82 1.81 1.22 and 0.61; 0.80 1.73 1.04 and 0.64 percent of group 1, 2, 3 and 4 respectively. At 2, 5 and 6 day found that group 2 and 4 higher than group 1 and 3 (p<0.05) at 0.66 1.51 0.58 and 1.71; 0.71 1.67 0.56 and 1.82; 0.80 1.66 0.66 and 1.74 percent of group 1, 2, 3 and 4 respectively. Isolation of spoilage microorganism by using aerobic plate count at 35 ^oC, 24 and 48 hours, found that group 2 had higher than the other group (p<0.05). They were 4.18 14.52 3.88 and 5.30; 6.43 14.96 7.91 and 1.64 (104 CFU/g) of group 1, 2, 3 and 4 respectively. The color L* (lightness) found that group 1 showed highest value (p<0.01) at 58.92. The color a* (redness) and color b* (yellowness) found that group 4 higher than the other group at 16.45 and 17.12 respectively. The highest and lowest score in shear force were 12.81 (group 2) and 5.37 (group 3) respectively.