Effect of Processing Temperature on Meatballs under Dynamic Storage Condition Using Evaluation of the Arrhenius Model

Temperature treatment during the processing of meatballs is intended to prevent contamination. However, the heat treatment more frequently harms the food structure and loses major nutrients of meatballs. The Arrhenius model has been used to observe the heat-treatment effect on the degradation of food quality. The meatballs samples with edible coating were observed under dynamic temperature storage. The purpose of this study was to use the Arrhenius model to evaluate the heat-treatment relationship on the pH change during dynamic storage conditions: uncontrolled ranging 24 to 31°C, while the studied temperature treatment was ranging between 50 to 90°C for 15 minutes. The results showed an obvious relationship between the heat-treatment aspects for preventing bacteria growth during storage. The evaluation of the Arrhenius model result indicates peak nutrition loss phase transition was found in the temperature treatment range of 83 to 90°C, and the optimum heat-treatment level at 78°C or 148.15 kJ mol-1 for developing packaging or preservation methods.