Determination of quality characteristics of the meatballs made with common buckwheat (Fagopyrum esculentum Moench) bran addition

In this study, the effects of buckwheat (Fagopyrum esculentum) bran on some physical, chemical, textural and sensory properties of meatball samples were investigated. For this purpose, buckwheat bran was added to the traditional meatball formulation at four different rates (2%, 3%, 4% and 5%). Weight loss, color, texture, moisture, protein, fat, ash and TBA rates were determined as physical and chemical analysis in meatball samples prepared by adding buckwheat bran at different rates; color, appearance, smell, flavor, texture and general acceptability of the samples were also investigated sensorially. In addition, some physical and chemical properties of buckwheat bran were analyzed. As the buckwheat bran content increased in the meatball formulation, it was observed that the weight loss of the samples decreased and the cooking efficiency increased. The highest cooking efficiency was found in the meatball sample with 5% buckwheat bran (75.98%), and the lowest cooking efficiency was determined in the control sample (68.80%). L*, a*, b* values in raw meatball samples with added buckwheat bran were lower than the control. There was no statistically significant difference in pH value as the amount of buckwheat bran increased in meatball samples with added buckwheat bran (P >0.05). A statistically significant difference was found in the aw value of the cooked meatball samples with added buckwheat bran (P <0.05). There was no statistically significant difference in moisture (%) value as the amount of buckwheat bran increased in raw and cooked meatball samples with added buckwheat bran (P >0.05). A slight increase was observed in ash (%) values as the amount of buckwheat bran increased in raw meatball samples with added buckwheat bran, but this did not make a statistically significant difference (P >0.05). No significant difference was detected in the protein ratios of the meatball samples, but a statistically significant difference was detected in the fat ratios (P <0.05). While an increase in the TBA value was observed in all samples during storage, lower TBA values were detected in the products with buckwheat bran, especially on the 3rd and 6th days of storage, compared to the control sample (P <0.05). According to the sensorial evaluation results, as the addition rate of buckwheat bran increased, the overall acceptence of the meatball samples decreased by the panelists. The overall acceptance of the meatball samples containing 2% and 3% buckwheat bran was found to be close to each other. The addition of 3% buckwheat bran to the meatball samples resulted in positive results in terms of sensorial evaluation, TBA, cooking efficiency and weight loss. Keywords: Buckwheat, Buckwheat bran, Meatball, TBA