Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs
In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fi...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/5/995 |
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| author | Khushboo Nutan Kaushik Kristina Norne Widell Rasa Slizyte Asha Kumari |
| author_facet | Khushboo Nutan Kaushik Kristina Norne Widell Rasa Slizyte Asha Kumari |
| author_sort | Khushboo |
| collection | DOAJ |
| description | In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life. |
| first_indexed | 2024-03-11T07:25:06Z |
| format | Article |
| id | doaj.art-fe06411a03b54fadb6dc0e969ba8826a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:06Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fe06411a03b54fadb6dc0e969ba8826a2023-11-17T07:40:45ZengMDPI AGFoods2304-81582023-02-0112599510.3390/foods12050995Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken MeatballsKhushboo0Nutan Kaushik1Kristina Norne Widell2Rasa Slizyte3Asha Kumari4Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, IndiaAmity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, IndiaDepartment of Fisheries and New Biomarine Industry, SINTEF Ocean, Brattørkaia 17C, 7010 Trondheim, NorwayDepartment of Fisheries and New Biomarine Industry, SINTEF Ocean, Brattørkaia 17C, 7010 Trondheim, NorwayAmity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, IndiaIn recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.https://www.mdpi.com/2304-8158/12/5/995meatballspink perch gelatinlow-fattextural profile analysishedonic analysisstorage study |
| spellingShingle | Khushboo Nutan Kaushik Kristina Norne Widell Rasa Slizyte Asha Kumari Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs Foods meatballs pink perch gelatin low-fat textural profile analysis hedonic analysis storage study |
| title | Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs |
| title_full | Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs |
| title_fullStr | Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs |
| title_full_unstemmed | Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs |
| title_short | Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs |
| title_sort | effect of pink perch gelatin on physiochemical textural sensory and storage characteristics of ready to cook low fat chicken meatballs |
| topic | meatballs pink perch gelatin low-fat textural profile analysis hedonic analysis storage study |
| url | https://www.mdpi.com/2304-8158/12/5/995 |
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