Functional Chicken Meatballs with Carrot Pomace Powder

Authors

  • D. Santhi Veterinary College and Research Institute, Orathanadu Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu-600051, India.
  • A. Kalaikannan Veterinary College and Research Institute, Orathanadu Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu-600051, India.
  • A. Elango Veterinary College and Research Institute, Salem Orathanadu Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu-600051, India
  • A. Natarajan Veterinary College and Research Institute, Namakkal Orathanadu Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu-600051, India

DOI:

https://doi.org/10.48165/gmj.2022.1705

Keywords:

Carrot pomace powder, Chicken meatballs, Dietary fibre, Physico-chemical properties, Sensory Properties

Abstract

This study was conducted to fortify low-fat chicken meatballs with dried carrot pomace as dietary fibre (DF) source and to assess the physicochemical and sensory properties. Carrot pomace was dried and made into powder. Emulsion-based low-fat chicken meatballs were prepared with the addition of carrot pomace powder (CPP) at levels of 1%, 2%, and 3%, over and above the amount of meat along with a control. In the physicochemical properties, there was no significant difference in the emulsion pH, product pH, and emulsion stability among the treatments. Product yield significantly (p≤0.01) increased with the addition of CPP at 2% and 3%. In sensory evaluation, the appearance score was significantly (p≤0.01) lowest for the 3% level. Juiciness, texture, and tenderness scores decreased with the addition of CPP where 3% level had the lowest scores. The flavour and overall acceptability scores significantly (p≤0.01) decreased with the addition of CPP where 1% and 2% had scores more the ‘moderately acceptable’ level and 3% had the lowest score which was only ‘slightly acceptable’. It is concluded that emulsion-based low-fat chicken meatballs could be fortified with dietary fibre content by the inclusion of carrot pomace powder up to a level of 2% without significantly affecting the sensory qualities.

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Published

2022-07-27

Issue

Vol. 17 No. 1 (2022): Journal Of Meat Science Jun (2022)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Santhi, D., Kalaikannan, A., Elango, A., & Natarajan, A. (2022). Functional Chicken Meatballs with Carrot Pomace Powder. Journal of Meat Science, 17(1), 31–36. https://doi.org/10.48165/gmj.2022.1705
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