The effect of inactive yeast addition on physical, chemical and sensory properties of meatball

In this study, different levels of inactive dry yeast (%0, %2, %4, %6, %8, %10) was added to meatball formulations. The effects of inactive dry yeast, in different levels, on physcal, chemical composition and sensory characteristics of meatballs were determined. %0, 2%, 4%, 6%, 8% and 10% inactive yeast were added to the raw beef minced meat used as research material. Physical and chemical analyzes were carried out with 2 replicates including 6 raw and 6 cooked pieces, containing inactive yeast in different ratios. Chemical properties of meatballs with different proportions of yeast were determined by analyzing moisture, fat, protein, ash, carbohydrate. pH, aw and color values were determined using the equipment. Baking properties were evaluated with oil and moisture retention, cooking efficiency, diameter and thickness changes. As a result of the sensory analysis, the appearance, color, odor, taste, juiciness and oiliness of the samples were examined and the consumer appreciation and acceptability scores of the product were determined. Inactive yeast supplementation has been effective on some quality parameters of meatballs. It was found that the protein content of the samples increased due to the increase in the yeast amount. When The protein ratio in the control group sample was 18,51% and the protein ratio in the sample with 10% yeast was increased to 22,23%. It has been observed that the moisture and fat content decreases and the amount of ash and carbohydrates increase as the contribution ratio increases. The effect of inactive yeast addition on cooking yield values was insignificant(P>0,05). Inactive yeast addition was found to decrease the value of aw in raw samples and not significantly affect the color and pH values. When the samples were evaluated in terms of sensory properties, 8% and 10% of inactive yeast added samples were not accepted because of the dominant yeast taste, and no significant difference in taste was observed between the other samples. It has been determined that inactive yeasts can be added up to 6% without disrupting the generally acceptable properties of the product.