Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

Key Findings

This study showed that similar cooking, color and textural characteristics were observed in grill, oven and pan cooked meatball samples enriched with flaxseed. ohmic cooked samples had significantly lower moisture retention, cooking yield, brighter (higher L* value) surfact colour values and harder texture than the other samples. The most advantageous cooking method in maintaining C18:3n3 fatty acid for meatballs enriched with flaxseed flour was ohmic cooking. Different cooking methods did not have any significant effects on sensory evaluation scores of meatballs.

Abstract

The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physiochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amounts of a-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour.   However ohmic cooked meatball samples had a brighter surface colour and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs.