IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 79, Issue 2, June 2019, Page 573-585 PDF (454.28 K) | ||||
| Document Type: Original Research Articles | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The main goal of the current study was to include the natural herbs of celery, coriander and turmeric and their combinations during formulation of beef meatballs to improve the physico-chemical and sensory quality of the product. Seven meatballs formulas were prepared; the 1st one was prepared from base batter and used as control andsix formulas were prepared by addition of celery (1%), coriander (2 %), turmeric (0.5 %), combinations of celery (0.5%) with coriander (1%), celery (0.5%), with turmeric (0.25 %) and coriander (1%) with turmeric (0.25 %). Allnatural herbs and their combinations in meatballs resulted in significant reduction on the thiobarbituric acid reactive substances after processing and during storage except celery when used alone. Moreover, the sensory attributes (appearance, flavor, juiciness, tenderness and overall acceptability) of meatballs were improved after incorporation of natural herbs and their combinations. It can be concluded that addition of natural herbs to meatballs combinations resulted in noticeable improvement of lipid oxidation and sensory quality of the product. Therefore, the presented studymay encourage meat processors to use natural herbs during processing of beef products for production of high quality meat products. | ||||
| Keywords | ||||
| Meatballs; celery; coriander. Turmeric; lipid oxidation; sensory quality | ||||
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