QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS

Abstract

The objectives of this study were (I) to determine the addition of different citrus fiber (CF) levels (0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II) to determine consumer preferences for ground beef meatballs made with different CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of samples significantly (p<0.05) increased with addition of citrus fiber. There is no significant (p>0.05) difference found between the control CF 0% and the CF 1% for hardness and springiness values.  Hunter color L, a, b values were significantly (p<0.05) impacted by the addition of citrus fiber. Results of the consumer panel showed that CF 1% got the highest flavor score with 6.61 followed by CF 0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF 3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in comminuted meat products at 1% level.

Keywords

• Citrus Fiber,Meatballs,Water Holding Capacity,Flavor,Texture,Color

References

1. Akoh, C. (1998). Fat replacers. Food Technology, 52(3), 47-53.
2. Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J., Kuri, V. (2005). Functional and sensory effects of fiber rich ingredients on breakfast freash sausage manufacture. International Journal of Food Science & Technology 11(2), 89-97. https://doi.org/10.1177/1082013205052003
3. Besbes, S., Attia, H., Deroanne, C., Makni, S., Blecker, C. (2008). Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31, 480-489. https://doi.org/10.1111/j.1745-4557.2008.00213.x
4. Bilek, E.A., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82, 472-477. https://doi.org/10.1016/j.meatsci.2009.03.002, PMid:20416676
5. Bishop, D.J., Olson, D.G., Knipe, C.L. (1993). Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science, 58(3), 484-487. https://doi.org/10.1111/j.1365-2621.1993.tb04306.x
6. Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Jeong, J.Y., Chung, H.J., Kim, C. J. (2010). Effects of replacing pork back fat with vegetable oil and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84, 557-563. https://doi.org/10.1016/j.meatsci.2009.10.012 PMid:20374824 Cross, A., Leitzmann, M., Gail, M. (2007). The impact of dietary and lifestyle risk factors on risk of colorectal cancer: A quantitative overview of the epidemiological evidence. International Journal of Cancer, 125, 171-180. https://doi.org/10.1002/ijc.24343, PMid:19350627
7. Fernadez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez, J.A. (2003). Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science, 68(2), 710-715. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
8. Fernandez-Lopez, J., Fernandez-Gines, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. . Trends in Food Science and Technology, 15, 176-185. https://doi.org/10.1016/j.tifs.2003.08.007

9. Grigelmo-Miguel, N., Motilva-Casado, M.J., Martin-Belloso, O. (1997). Characterisation of low-fat frankfurters using peach dietary fiber as an ingredient. In: Book of abstracts. Institute of Food Technologists Annual Meeting, 23E-15.
10. Huang, S.C., Tsai, Y.F., Chen, C.M. (2011). Effects of wheat fiber, oat fiber and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian Australasian Journal of Animal Science, 24(6), 875-880. https://doi.org/10.5713/ajas.2011.10317
11. IFT (1981). Sensory evaluation guide for testing food and beverage products. Journal of Food Science, 11, 50-59.
12. Kritchersky, D. (1990). Dietary fiber. In I. Furda & C. Brine (Eds.), A glance into the future: New developments in dietary fiber. NY: Plenium Press. https://doi.org/10.1007/978-1-4684-5784-1_1, PMid:1963999
13. Lajous, M., Tondeur, L., Fagherazzi, G., Lauzon-Guillain, B., Boutron-Ruaualt, M., Clavel-Chapelon, F. (2011). Processed and unprocessed red meat consumption and incident of type 2 diabetes among French women. Diabetes Care, 35(1), 128-130. https://doi.org/10.2337/dc11-1518, PMid:22100967 PMCid:PMC3241336
14. Larsson, S., Virtamo, J., Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish men. The American Journal of Clinical Nutrition, 94, 417-421. https://doi.org/10.3945/ajcn.111.015115, PMid:21653800
15. Lopez-Vargas, J. H., Fernandez-Lopez, J., Perez-Alvarez, J.A., Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270-276. https://doi.org/10.1016/j.meatsci.2014.02.010, PMid:24607997
16. Micha, R., Wallace, S., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary hearth disease, stroke, and diabetes mellitus: A systematic review and meta analysis. Circulation, 121, 2271-2283. https://doi.org/10.1161/CIRCULATIONAHA.109.924977, PMid:20479151 PMCid:PMC2885952
17. Rosamond, W., Flegal, K., Furie, K., Go, A., Greenlund, K., Haase, N., Hailpern, S.M., Ho, M., Howard, V., Kissela, B., Kittner, S., Lloy-Jones, D., McDermott, M., Meigs, J., Moy, C., Nichol, G., O`Donnell, C., Roger, V., Sorlie, P., Steinberger, J., Thom, T., Wİlson, M., Hong, Y. (2008). American hearth association statistical update. Circulation, 29(January), e25-e146. https://doi.org/10.1161/CIRCULATIONAHA.107.187998
18. SAS (2011). Base SAS 9.3 Procedures Guide. Base SAS 9.3 Procedures Guide: SAS Institute Inc. http://support.sas.com/documentation/cdl/en/proc/65145/HTML/default/viewer.htm#titlepage.htm (accessed 03.11.2018).
19. Scheneeman, B.O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41, 81-82.
20. Serdaroglu, M., Yildiz-Turp, G., Abrodimov, K. (2005). Quality of low-fat meatballs containing legume flours extenders. Meat Science, 70, 99-105. https://doi.org/10.1016/j.meatsci.2004.12.015, PMid:22063285
21. Singh, P., Kumar, R., Sabapathy, S., Bawa, A. (2008). Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety, 7, 14-28. https://doi.org/10.1111/j.1541-4337.2007.00025.x
22. Soncu, E.D., Kolsarici, N., Cicek, N., Ozturk, G.S., Akoglu, I.T., Arici, Y.K. (2015). The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburgers. Korean Journal of Food Science of Animal Resources, 35(3), 370-381. https://doi.org/10.5851/kosfa.2015.35.3.370, PMid:26761851 PMCid:PMC4662360
23. Tomaschunas, M., Zorb, R., Fischer, J., Kohn, E., Hinrichs, J., Busch-Stockfisch, M. (2013). Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Science, 95(3), 629-640. https://doi.org/10.1016/j.meatsci.2013.06.002, PMid:23811098
24. USDHHS (1997). Health claims: Oats and coranary hearth disease-final rule. Federal Registry, 62, 3583-3601.
25. USDHHS (1998). Health claims: Soluble fiber from certain foods and coronary hearth disease- final rule. Federal Registry, 63, 8103-8121.
26. Yalinkilic, B., Kaban, G., Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology, 29, 255-259. https://doi.org/10.1016/j.fm.2011.07.013, PMid:22202881
27. Yang, H.S., Choi, S.G., Jeon, J.T., Park, G.B., Joo, S.T. (2007). Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture modifynig agent. Meat Science, 75, 283-289. https://doi.org/10.1016/j.meatsci.2006.07.013, PMid:22063660
28. Yildiz-Turp, G., Serdaroglu, M. (2010). Effects of using plum puree on some properties of low fat beef patties. Meat Science, 86, 896-900. https://doi.org/10.1016/j.meatsci.2010.07.009, PMid:20732751