Development of Minced Meatball Composition for the Population from Unfavorable Ecological Regions
Eleonora Okuskhanova, Farida Smolnikova, Samat Kassymov, Oksana Zinina, Ayaulym Mustafayeva, Maksim Rebezov, Yaroslav Rebezov, Diana Tazeddinova, Zulfiya Galieva, Nikolai Maksimiuk
Annual Research & Review in Biology · pp. 1–9 · Published 9 Jun 2017
10.9734/ARRB/2017/33337Abstract
In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 – 15%, variant 2 – 10% and variant 3 – 5%. The comparative quality and organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements – 3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball.
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