Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace

Summary

This study investigates the use of microencapsulated fish oil and black carrot pomace as functional ingredients to improve the nutritional and technological quality of low-fat beef meatballs. The encapsulation technique was likely employed to protect polyunsaturated fatty acids from oxidative degradation during processing and storage. Findings are expected to demonstrate improved omega-3 fatty acid content and acceptable sensory and physicochemical properties, suggesting a viable approach to developing healthier processed meat products.

UK applicability

While conducted in Turkey, the findings are broadly applicable to UK food product development and reformulation efforts, particularly given growing consumer and regulatory interest in reducing saturated fat and increasing omega-3 content in processed meat products. UK food manufacturers and researchers working on functional meat reformulation could draw directly on the encapsulation and fortification approaches described.

Key measures

Fatty acid profile (% of total fatty acids); omega-3/omega-6 ratio; TBARS (lipid oxidation); pH; colour (L*, a*, b*); texture profile; proximate composition; sensory evaluation scores

Outcomes reported

The study assessed the effects of incorporating encapsulated fish oil and black carrot pomace on the fatty acid composition, physicochemical properties, and sensory characteristics of low-fat beef meatballs. Key outcomes likely included changes in omega-3 fatty acid content, lipid oxidation stability, colour, texture, and overall acceptability.

Topic tags