Physico-chemical, textural, microbial and sensory properties of Turkish Tire meatball


JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.42, no.10, 2018 (SCI-Expanded) identifier identifier


Traditional foods are commonly exposed to imitation and adulteration hence determination of their quality characteristics is important for the protection of the consumers and manufacturers of these products. The goal of this study was to determine the physico-chemical, textural, microbiological and sensorial features of traditional Tire meatball. The moisture, protein, fat, ash and salt contents of the meatballs were in the ranges of 52.42-54.83, 17.57-20.98, 16.41-18.05, 2.58-2.91 and 1.59-2.19, respectively. The firmness and toughness values of the meatballs were 16.13-16.62 N and 10,293.67-11,105.92 g sec, respectively. Major fatty acids were palmitic, stearic and oleic acids. Na, Mg, K, Ca, P, Fe Zn and S were detected in the meatball samples. The common volatile compounds in Tire meatballs were isovaleraldehyde, acetoin, pentan-1-ol, hexanal, heptanal, beta-pinene, 1-octen-3-ol, limonene, nonanal and naphthalene. The main sensory descriptive terms of Tire meatballs were "completeness" "meat odour" and "barbeque odour", "salty flavour" and "firmness".