Some quality characteristics of chicken meatballs formulated with different dietary fibers

Abstract

Wheat, cellulose and oat fibers were investigated in the production of chicken meatballs. pH, TBA, and color values were determined for raw samples at cold storage for the 15th, 5th, and 10th days. Effects of fibers and its levels on the some technological and sensory properties of fried meatballs were determined. Cellulose fiber and oat fiber more improved the storage stability of raw samples than wheat fiber. Storage increased the pH and TBA means whereas decreased L, a and b values, generally. Cellulose fiber had better effect on color and technological properties of fried meatballs. Addition of wheat fiber and cellulose fiber decreased the frying yields. However, fiber addition decreased the diameter reductions, penetrometer values, and some sensory properties of samples. Consequently, it can be said that the use of cellulose fiber at 8 and 12 % levels is more advantageous than other samples.