Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace
Abstract
The objective of this study was to examine the effects of encapsulated fish oil and black carrot pomace on fatty acid profile as well as on some quality characteristics of low-fat beef meatballs. Four different meatball formulations were improved as; H0: 4% encapsulated fish oil+0% black carrot pomace; H3: 4% encapsulated fish oil+3% black carrot pomace, H6: 4% encapsulated fish oil+6% black carrot pomace, C: control containing no encapsulated fish oil or carrot pomace. Proximate composition (moisture, fat, protein, ash), pH value, colour measurement, fatty acid composition and sensory analysis were carried out on samples. Addition of black carrot pomace significantly affected protein, ash, colour (L*, a*, b* values) and reduced pH values of the samples (P<0,05). Fatty acid profile of meatballs was significantly improved by using encapsulated fish oil in the formulations (P<0.05). The total amount of saturated fatty acids (SFA) in samples containing encapsulated fish oil decreased by approximately 8-10% and polyunsaturated fatty acids (PUFA) increased 36-47% compared to the controls due to the high supply of n-3 fatty acids from fish oil. Sensory evaluation scores of samples revealed all treatments were comparable to the control sample for attributes in terms of texture, juiciness, flavour and overall acceptance (P>0,05). Results indicate that usage of encapsulated fish oil and black carrot pomace in low fat beef meatball could give an opportunity to obtain a new healthier meat product with improved fatty acid profile and acceptable sensory properties.
Keywords
encapsulated fish oil , meatball , black carrot , low fat , fatty acid composition
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