Abstract
This study was conducted to prepare low fat chicken meat balls with incorporation of grape (Vitis vinifera) pomace powder and assess its proximate composition, physico-chemical, sensory and textural properties. Emulsion based low fat chicken meat balls were prepared with the addition of grape pomace powder (GPP) at levels of 2%, 4% and 6%, over and above the amount of meat along with a control. There was a significant (P≤0.05) increase in the crude fibre, total ash and gross energy levels of the meat balls at 4% and 6% level of inclusion of GPP. In the physico-chemical properties, the emulsion pH and product pH significantly (P≤0.05) decreased with increase in the GPP content. In sensory evaluation, the scores for appearance and colour, flavour, juiciness, tenderness and overall acceptability were significantly (P≤0.01) reduced for the 6% GPP treatment. Though the scores of 2% and 4% treatments were significantly (P≤0.05) lower than that of the control, the scores were above the acceptable level. The textural properties of the chicken meat balls significantly (P≤0.05) changed with the addition of GPP. It is concluded emulsion based functional low fat chicken meat balls could be enriched with an optimum level of 4% of grape pomace powder without much affecting the quality characteristics, thus enhancing the dietary fibre content and antioxidant efficacy of the chicken meat balls.
Published Version
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