The Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs

Abstract

In the study, it was aimed to determine the effect of atmospheric and pressure frying on some quality properties of meatballs. For this purpose, meatballs have been subjected to deep frying process using hazelnut oil in atmospheric and pressure conditions. Fried meatball samples were analyzed in terms of pH, % moisture, TBARS (thiobarbutyric acid reactive substance), and instrumental color (internal and external surface). The meatballs were also tested for their instrumental texture properties. The frying factor had a significant effect (p˂0.05) on the moisture value and a very significant effect (p˂0.01) on the TBARS value of meatballs. The % moisture values of the samples fried in atmospheric conditions were determined lower than the samples fried in pressurized conditions. The pressure frying process reduced the TBARS value and increased the L *, a *, and b * values of the internal surface. This method resulted in an increase in the L * value and a decrease in the b * value in the external surface (p˂0.05). The frying repeat factor generally caused a decrease in the internal and external surface colors. The pressure frying process increased the hardness, adhesiveness, resilience, and cohesiveness values of the meatball samples. However, the frying method did not have a significant effect on the springiness (p˃0.05). The frying number caused a decrease in all texture parameters except the gumminess value.