Physicochemical and microstructural properties of buffalo meat batter incorporated with ultrasound-treated coconut flesh as a meat substitute

Coconut flesh exhibits potential as a meat substitute due to its physicochemical properties (pH, cooking yield, and water-holding capacity (WHC)), which can be further enhanced through ultrasound treatment. This study aimed to evaluate the effects of ultrasound treatment and varying concentrations of coconut flesh on the physicochemical, rheological, and microstructural properties of buffalo meat batter. Five formulations were formulated, which are: a control (100% buffalo meat), 50% buffalo meat with 50% untreated coconut flesh (50%C), 100% untreated coconut flesh (100%C), 50% buffalo meat with 50% ultrasound-treated coconut flesh (50%USC), and 100% ultrasound-treated coconut flesh (100%USC). The results indicated that the 50%USC formulation effectively replaced buffalo meat without inducing significant (p>0.05) alterations in the physicochemical properties. This formulation exhibited a more stable emulsion and superior moisture retention compared to the control, as well as lower fat content and higher protein levels than the other treated samples (p<0.05). Furthermore, the texture profile of the 50%USC formulation was acceptable and comparable to the control formulation (100% buffalo meat). Notably, 50%USC also outperformed the control in terms of rheological and microstructural characteristics. Additionally, the 50%C formulation emerged as a viable alternative, displaying physicochemical, textural, and water-holding capacity (WHC) properties comparable to the control, with no statistically significant (p>0.05) deterioration in these quality attributes. These findings suggest that substituting buffalo meat with coconut flesh, particularly when subjected to ultrasound treatment, may enhance the quality and structural integrity of meat batter while maintaining desirable functional properties.

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