The research of Bohca Meatball's production and physical, chemical and sensorial properties

In this research, various physicochemical properties of raw and cooked bundled meatballs were investigated. In the study; 6 different Tekirdağ meatballs were produced, including kashar cheese, dipping sauce, breakfast sauce, pastrami-kashar cheese, smutty dry meat-kashar cheese and control sample. Moisture values of raw and cooked samples with beğendi sauce and breakfast sauce were higher than other bundled and control samples. The ash content of the bundled meatballs were higher than the control sample. While the amount of fat of raw bundle meatballs increased compared to the control sample, only sample of with cheddar cheese was determined as lower. The weight loss of different product addition samples was higher than the control sample. Different product additions did not make any significant difference according to the control sample in terms of salt and pH values in raw and cooked bundle meatball samples (p>0.01). The L* values of the raw bohça samples were lower than the control samples at the same time a* and b* values of the raw bohça samples were higher than the control samples with the effect of the added products. According to the results of the sensory evaluation, the bundle sample with begendi sauce was the highest score. However, the samples with the smutty dried meat-kashar cheese and pastrami-kashar cheese were higher than the control sample.