Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures
Lia Amalia,
Nancy Dewi Yuliana,
Purwantiningsih Sugita,
Desi Arofah,
Utami Dyah Syafitri,
Anjar Windarsih,
Abdul Rohman,
Dachriyanus,
Nor Kartini Abu Bakar,
Feri Kusnandar
Affiliations
Lia Amalia
Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, Bogor 16720, Indonesia; The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
Nancy Dewi Yuliana
Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; Halal Science Center, IPB University, Bogor 16129, Indonesia; Corresponding author.
Purwantiningsih Sugita
Department of Chemistry, IPB University, Bogor 16680, Indonesia; Halal Science Center, IPB University, Bogor 16129, Indonesia; The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
Desi Arofah
Indonesian Center for Rice Research, Sukamandi, Subang 41256, Indonesia
Utami Dyah Syafitri
Department of Statistics, IPB University, Bogor, 16680, Indonesia
Anjar Windarsih
Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
Abdul Rohman
Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Dachriyanus
Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
Nor Kartini Abu Bakar
Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
Feri Kusnandar
Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; Halal Science Center, IPB University, Bogor 16129, Indonesia
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50%). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20%). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products.
