The effect of using orange fiber in meat ball production on texture and other qualitative properties of products

In this study, it is aimed at determining the effects of orange fiber use and cooking temperatures on the textural and qualitative properties of meatballs produced from beef. For this purpose, the use of orange fiber (0%, 1%, 3% and 5%) and cooking temperatures (175℃, 200℃ and 225℃) have been considered as main factors. The prepared meatball samples were subjected to pH, moisture, ash, fat, TBARS, mineral matters, texture profile and sensory analyzes after cooking process. Based on the analysis conducted on the meatballs, it has been determined that the fiber content had "very significant" effect (P<0,01) on pH, moisture, fat, ash, Na, Mg, Ca, K, Fe, Zn, Al, Mn, cooking yield, diameter reduction, cooking loss, as well as taste, cooking degree and general acceptability of sensory parameters and all of the texture parameters. Moreover, it has been detected that fiber content had "significant" effect on TBARS, Cu and Se, as well as color and texture of sensory parameters (P<0,05). However, sensory appearance and odor values were not statistically influenced by the orange fiber factor (P>0,05). The variable of cooking temperature had very significant effect on moisture, TBARS, ash, Na, Mg, Ca, Mn, Cu, Se, cooking yield, diameter reduction, cooking loss, as well as color and general acceptability of sensory parameters, cohesiveness and springiness; furthermore it caused significant changes in appearance and hardness among the sensory parameters. The interaction of these two factors had an important or very important effect on pH, TBARS, Na, Ca, K, Al, diameter reduction, hardness, resilience, cohesiveness, springiness, chewiness and gumminess. Particularly in terms of sensory parameters, panelists did not prefer the groups with 5% fiber content while they liked the other groups. On the other hand, the meatballs cooked at 200 and 225°C were generally liked by panelists. An increase in the proportion of orange fiber use led to a decrease in pH, moisture, fat, ash, Na, K, Zn, diameter reduction, and cooking loss parameters. Texture values generally decreased with the use of fiber. The hardness value increased with a cooking temperature of 225°C. On the other hand, the cooking temperatures of 200 and 225°C reduced the cohesiveness value.