Pork Balls Development and Study of Shelf Life by Comparing the Types of Packaging

Abstract

The objective of this study was to investigate sensory, physical properties and shelf life of pork balls. Determination of optimization ingredients were 2.9 (control), 2.5 and 2.0% salt and 0.4 (control), 0.3 and 0.2% pepper contents were considered. It was found that the consumer preferences in color, odor, flavor and overall acceptance were not significantly different (p > 0.05), which the consumer overall acceptance of treatment 1, 2 and 3 pork balls were like to be moderately (scores 7.01, 6.61 and 6.60, respectively) (p > 0.05). In addition, treatment 2 and 3 pork balls had b* values which were significantly different (p ≤ 0.05). However, the three treatments had L* and a* values, adhesiveness, cohesiveness and springiness were not significantly different (p > 0.05). While the treatment 1, pork balls had the highest hardness, the texture was firmer and tighter than the other pork balls treatments. Treatment 2 and 3 pork balls were not significantly different (p > 0.05). Therefore, the ingredients of treatment 3 pork balls were as following; pork hip mince, crushed ice, salt, pepper, MSG (mono-sodium glutamate), tapioca flour and phosphate were 71.84, 22.65, 2.0, 0.2, 0.14, 2.87 and 0.3% by total ingredients weight, respectively. The sample of the pork ball products for shelf life study were packed in zip lock low density polyethylene bags (LDPE) and transparent vacuum bags and then stored at 3±1°C. The result revealed the microorganism of pork balls packed in transparent vacuum bags had a slower growth rate than those packed in LDPE bags. The pork balls packed in LDPE bags and transparent vacuum bags can be kept for no more than 9 and 12 days, respectively.