Table 4.
Effect of different reheating condition on the texture profile analysis of nutmeg extract enriched beef meatballs during frozen storage.
| Effects | Items | Attributes | |||||
|---|---|---|---|---|---|---|---|
| Hardness (N) | Cohesiveness | Springiness (mm) | Gumminess (N) | Chewiness (N*mm) | Adhesiveness | ||
| Treatments (TR) | Control 1 | 9.85 | 0.46 | 1.53 | 4.48 | 6.83 | −0.02 |
| M1 | 10.20 | 0.48 | 1.57 | 4.84 | 8.05 | −0.03 | |
| M2 | 10.08 | 0.49 | 1.62 | 4.88 | 8.09 | −0.04 | |
| M3 | 10.18 | 0.47 | 1.54 | 4.70 | 7.59 | −0.03 | |
| SEM | 0.62 | 0.01 | 0.16 | 0.27 | 1.01 | 0.01 | |
| Reheating method (RM) | Boiling | 10.01 | 0.47 | 1.85 a | 4.55 b | 8.54 | −0.03 a |
| Pan-roasting | 9.78 | 0.46 | 1.34 b | 4.67 b | 6.43 | −0.02 a | |
| Convection oven | 12.09 | 0.47 | 1.82 a | 5.57 a | 10.71 | −0.04 b | |
| Microwave oven | 8.42 | 0.48 | 1.25 b | 4.12 b | 4.88 | −0.02 a | |
| SEM | 0.76 | 0.02 | 0.11 | 0.304 | 1.28 | 0.01 | |
| Storage time (S) | 1 month | 10.35 | 0.49 | 1.54 | 5.09 a | 8.13 | −0.03 |
| 2 month | 9.81 | 0.46 | 1.58 | 4.37 b | 7.15 | −0.03 | |
| SEM | 0.27 | 0.02 | 0.02 | 0.36 | 0.49 | 0.001 | |
| Interaction | TR * RM | 0.87 | 0.39 | 0.98 | 0.57 | 0.90 | 0.02 |
| TR * S | 0.87 | 0.59 | 0.95 | 0.94 | 0.81 | 0.04 | |
| RM * S | 0.70 | 0.41 | 0.44 | 0.72 | 0.88 | 0.09 | |
1 Control, antioxidant-free meatballs; M1, 0.02% BHT treated meatballs; M2, 0.02% nutmeg extract treated meatballs; M3, 0.02% nutmeg powder treated meatballs. TR, RM and S were used to express the treatment, reheating method and storage time. a,b Means in the same row with different superscripts are significantly different (p < 0.05). SEM are standard error of the mean values of three determination.