A study on the development of meatloaf from Blackchin tilapia to upgrade agricultural community product in Phet-Samut-Khiri province group, Thailand

Abstract

The purpose of this study was to study the use of Blackchin tilapia meat in the development of meatloaf products to upgrade to community products. The experiment was divided into 4 groups: pork meat loaf (T1), phantasies meat loaf (T2), tilapia meat loaf (T3) and Blackchin tilapia meat loaf (T4). In completely randomized controlled trial (CRD), each group was tested for consumer’s acceptance, physical and biological properties. The results showed that It found that the percentage of drip loss during storage on days 1, 2 and 5 in T1 and T2 was statistically significantly greater than the T3 and T4 (P<0.05), values were 2.64 1.21 0.86 and 0.69 (%); 2.17 1.01 0.27 and 0.21 (%); 0.39 0.24 0.14 and 0.11 (%). Meanwhile, the hardness and toughness values in trial groups T3 and T4 were significantly higher than the T1 and T2, statistically significantly greater (p<0.05), with values: 38.70 38.83 40.02 and 40.32 (N); 29.02 29.91 31.14 and 31.70 (N). While, the chemical composition was not statistically different. and consumer acceptability. It found that consumers gave a level of satisfaction to all product characteristics studied, and in the trial, group was favored (4.47-5.33)