Investigation of some quality parameters of the dried vegetable added meatball formulations produced from goose meat obtained from farm geese grown in Afyonkarahisar region

In this research, various physical and chemical properties of meatballs obtained from goose breast and leg meat with the addition of vegetable powder were investigated. In the experiment, instead of adding vegetable powder, a control group in which breadcrumbs were added, and leek and eggplant powder were used as vegetable powder at the rates of 3% and 6%. Meatballs were cooked at 3 different temperatures, 150, 180 and 230 ºC. The trials were arranged in a random trial design with 3 parallels. In order to determine the quality elements, volume change, cooking loss, cooking efficiency, TPA, color, ΔE, BI, digital image, pH, moisture, moisture retention, TBARS, fat retention and sensory analyzes of the obtained products were made. It is aimed to bring the chemical and sensory findings obtained from meatballs made from goose meat to the literature and this gastronomic local product variety to the sector. As a result, it is thought that these products can be put on the market with some use, can be accepted by consumers and have improved features.