DO YOU KNOW ? What kind of good quality meatballs?

2. Tapioca Flour

The addition of tapioca aims to increase the elasticity of processed meat products. Proteins contained in meat can form complexes with starch, especially with the amylopectin fraction of starch. Starch in tapioca is able to absorb or bind excess water, by binding water molecules by starch when the starch-water suspension is heated gelatinization occurs. The gelatinization process occurs because the water that was previously outside the starch granules and is free to move before the suspension is heated, after being heated some of the water is in the starch grains and cannot move freely because it is bound by the hydroxyl groups in the starch molecule, causing starch cavities. docked. Furthermore, the starch granules can swell excessively and are irreversible. This gelatinization process causes the texture of the meatball to become chewy.

3. Ice Water

Another additional ingredient in making meatballs is ice or iced water. This ingredient serves to help form the dough and help form the texture of the meatball.

The water added to the meatballs is used to facilitate mixing and reduce the viscosity of the dough. The addition of water causes the meatball dough to become more watery so that it is easier to mix with other components and facilitates refining. In addition, the addition in the form of ice water is also intended to maintain the temperature of the dough less than 22o C so that protein denaturation does not occur in the meat which will cause damage to the texture of the meatballs.

4. Seasoning and Salt

The spices used are useful as a food flavor and aroma so that the final product has an attractive flavor.

Salt added to meat products serves to provide binding, aroma, and preservation. In addition, the function of NaCl in processed meat products is to extract myofibril protein, extract and dissolve muscle protein. This affects the binding of meat particles, fat emulsification, and water binding capacity, thereby reducing cooking loss and improving quality and texture.

Reference :

Puspitasari, Desi. 2008. STUDY OF TAPIOCA SUBSTITUTION WITH SEAWEED (Eucheuma

cottoni) ON MAKING MEATBALLS. Thesis.Sebelas Maret University

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