Investigation of the use of pea protein and fiber in tekirdağ meatball production

In this study, the utilization possibilities of pea protein and pea fiber was evaluated in the production of Tekirdağ meatball. For this purpose, Tekirdağ meatball samples were supplemented with 3 different ratios (2%, 4% and 6%) of pea protein and pea fiber and the control sample was also studied. Tekirdağ meatball samples were subjected to some physical and chemical analyzes such as the weight loss, color, water activity, pH, moisture, ash, protein, fat, carbohydrate, sensory analysis. The raw and baked form of meatballs were evaluated. The analyzes were conducted in duplicate. According to the results of the research, it was found that pea protein and pea fiber could be used in the formulation of Tekirdağ Meatball without any negative effect on the sensory properties of the product. Also, meatball can become more beneficial for human health without changing its traditional production method. However, further research is needed in the using of vegetable additives in the meatball production to improve and support the natural meatball production for the human consumption. Key Words: Meatball, Pea Protein, Pea Fiber