Summary
This study examined the fortification of low-fat beef meatballs with encapsulated fish oil and black carrot pomace to improve fatty acid profile and product quality. Four meatball formulations were evaluated, with black carrot pomace addition at 0%, 3%, or 6% alongside 4% encapsulated fish oil, against a control. The inclusion of black carrot pomace significantly affected proximate composition, colour properties, and pH, suggesting potential for ingredient-driven improvements in nutritional and sensory characteristics of low-fat meat products.
UK applicability
Findings may have limited direct applicability to UK meat product manufacturing, as the study focuses on Turkish meatball production systems and local ingredient sourcing. However, strategies for incorporating marine omega-3 sources and plant-based bioactive compounds into reduced-fat meat products could inform UK food industry reformulation efforts aimed at improving nutritional density.
Key measures
Proximate composition (moisture, fat, protein, ash); pH value; colour measurement (L*, a*, b* values); fatty acid composition; sensory analysis
Outcomes reported
The study evaluated the effects of encapsulated fish oil and black carrot pomace on fatty acid composition, proximate composition, pH, colour, and sensory properties of low-fat beef meatballs across four formulations. Addition of black carrot pomace significantly modified protein, ash, colour indices, and pH of the meat products.
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