Quality Attributes of Citrus Fiber Added Ground Beef and Consumer Acceptance of Citrus Fiber Added Turkish Meat-Balls

Abstract

The objectives of this study were (I) to determine the addition of different citrus fiber (CF) levels (0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II) to determine consumer preferences for ground beef meatballs made with different CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of samples significantly (p<0.05) increased with addition of citrus fiber. There is no significant (p>0.05) difference found between the control CF 0% and the CF 1% for hardness and springiness values. Hunter color L, a, b values were significantly (p<0.05) impacted by the addition of citrus fiber. Results of the consumer panel showed that CF 1% got the highest flavor score with 6.61 followed by CF 0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF 3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in comminuted meat products at 1% level.

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

“…Considering that the Cistus extract was obtained from all aboveground parts (including flowers, leaves, and particularly, stalks), it could contain fiber (Alves‐Ferreira et al, 2020). As it has been shown that fiber has a high water‐holding capacity (Gedikoğlu & Clarke, 2019; Madane et al, 2020), this could explain the higher WHC in the CC3 treatment. The water activity of cocktail sausages was affected by both the treatment and storage ( p < .05).…”

Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis

“…Sample preparation was performed following a method previously described by Gedikoğlu and Clarke (2019). After the meat samples were ground, they were separated into four treatment groups, and prepared according to their citrus fibre levels (i.e., 0, 1, 3, and 5%) using CitraFiber™.…”

“…Therefore, antioxidant-rich fibre obtained from the citrus industry has great potential to be incorporated as a functional ingredient in comminuted meat products. It has been found that citrus fibre has great water-and oil-holding capacities (Lario et al, 2004;Berk, 2016;Gedikoğlu and Clarke, 2019). Also, due to the presence of antioxidants, citrus fibre has been shown (by using the thiobarbituric acid reactive substances [TBARS] assay) to delay lipid oxidation in meat products such as bologna sausage (Fernández-Ginés et al, 2003), Swedish meatballs (Fernández-López et al, 2005), dry-cured sausages (Fernández-López et al, 2007), minced fish (Sánchez-Alonso et al, 2007), and chicken hamburgers (Sáyago-Ayerdi et al, 2009).…”

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

“…The authors of [ 11 ] added citrus fiber to gluten-free corn breads, which showed that citrus fiber can improve the WHC of bread, and the incorporation of citrus fiber reduced the firmness of bread. Gedikoğlu and Clarke reported that all ground beef meatballs with citrus fiber were lower in saturated fatty acids and higher in dietary fiber compared to the control samples [ 12 ]. The authors of [ 13 ] added citrus fiber to sausage and found it can also decrease residual nitrite levels.…”