Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Abstract

In this study, the physicochemical properties of pumpkin seed kernel (PSK) flour were assayed and used as a fat replacer and functional ingredient in meatballs. Five different meatball formulations were prepared with 0%, 3%, 6%, 9%, and 12% replacement of beef fat with PSK flour. The PSK flour had high protein, oil, and oleic and linoleic acids, but low dietary fiber content. The treatment of PSK flour altered the proximate composition of the meatballs and reduced the fat content by about 9%–27%. The addition of PSK flour improved the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes of meatballs, but negatively affected redness and n−6/n−3 ratio. Also, the addition of PSK flour decreased sensory scores, but the overall acceptability scores of meatballs with 3% PSK flour were close to the control. In conclusion, the inclusion of 3% PSK flour could be recommended with minimal compositional and sensory changes as a fat replacer and functional ingredient in beef meatballs. Practical applications Pumpkin seed kernel (PSK) flour can be considered as a potential source of important nutrients for food enrichment due to its high protein (31.96%), oil (49.87%), oleic (44.78%), and linoleic acid (39.40%) content. The addition of PSK flour to beef meatballs improves the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes and reduces the fat content of the products. PSK flour can be used up to 3% for the production of beef meatballs.

Effects of Maize Silage Feeding on Growth Performance, Carcass Characteristics, Digestive System Weight, Chemical Composition and Meat Quality of Domestic Geese

“…On the other hand, the fact that the meat is softer indicates that the intramuscular fat tissue increases, in other words, the amount of marbling increases. On the other hand, the concentration of fat in other parts of the body, such as shell fat, rather than in the form of marbling, causes a decrease in fat between the muscles and further hardening of the meat (Öztürk and Turhan, 2020). Although no results were obtained in our study to support this nding in meat fat analysis, the decrease in hardness in texture pro le analysis can be interpreted as an increase in meat marbling.…”

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

“…The textural criteria like springiness and cohesiveness in the optimized sausage were higher than the control sausage (Ayandipe et al., 2020). In a similar study, beef meatballs were developed with functional ingredients such as pumpkin seed kernel flour to replace fat which in turn had reduced springiness significantly (Öztürk & Turhan, 2020). In our study, due to the reduction of fat in the developed sausage, the level of springiness reduced significantly in comparison with control.…”

YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

“…For analysis, samples were placed on the center of the TPA platform and compressed twice to 60% of their original height. The conditions were as follows: pre-test speed 2.0 mm/s, post-test speed 5.0 mm/s, test speed 5.0 mm/s, and the testing interval 5 s. The values for hardness (N), springiness (mm), cohesiveness, and chewiness (N.mm) were calculated from the curves provided by the equipment (Öztürk and Turhan, 2020).…”

“…Minced meat products called beef patty, burger, or meatball are very popular foods among consumers of all age groups in many countries due to their easy preparation, attractive sensory properties, and low price (Selani et al, 2016;Hautrive et al, 2019;Öztürk and Turhan, 2020). However, the fact that these meat products often lack dietary fiber which should be present in a healthy diet (Öztürk and Turhan, 2020), and are exposed to apart from microbial spoilage, lipid oxidation during cold storage require them to be supplemented with different additives (Fernandez-Lopez et al, 2005;Juntachote et al, 2007). Because oxidative reactions in meat during processing and storage result in deterioration of color and sensory quality and decreased shelf-life (Fernandez-Lopez et al, 2005;Juntachote et al, 2006;Choe et al, 2011).…”