The Effect of Different Cooking Methods on Nutritional Value and Sensory Quality of Meatballs Made from Chub Mackerel

In this study, the nutritional value and sensory quality changes that occurred as a result of three different cooking methods (frying, oven, grilling) of fish balls prepared by using two different formulations (traditional and ready-made meatball batter) after mincing chub mackerel fish were investigated. Moisture content, crude protein, crude fat, crude fat, and crude ash analyses were performed to determine the nutritional composition of the prepared fish balls. To determine the sensory quality, the products were evaluated by experienced panelists according to appearance, color, smell, taste, texture, and general taste criteria. As a result of the nutritional value analyses, the nutritional value of fresh chub mackerel was determined as ۷۵,۵۶±۰,۴۱% moisture, ۱۷,۳۰±۰,۱۳% protein, ۴,۱۲±۰,۰۵% fat and ۱,۰۱±۰,۰۸% ash. The nutritional values of the prepared traditional and instant meatball mortars were determined as ۶۵,۹۷±۰,۲۳%-۶۸,۸۹±۰,۸۰% moisture, ۱۶,۱۶±۰,۳۱%-۱۸,۸۴±۱,۱۳% protein, ۷,۶۶±۰,۱۲%-۶,۴۲±۰,۳۸% fat, ۱,۵۲±۰,۰۲%-۱,۶۴±۰,۰۸% ash, respectively. As a result of the cooking processes applied to chub mackerel meatballs, the nutritional values were ۵۸.۳۷±۰.۵۰%-۵۸.۳۷±۰.۳۴% moisture, ۱۹.۲۲±۰.۳۳%-۱۸.۹۵±۰.۷۷% protein, ۷.۲۳±۰.۵۰%-۶.۴۷±۰.۲۲% fat and ۱.۸۶±۰.۰۷%-۲.۵۵±۰.۰۴% ash in the traditional and ready-made meatball mortar groups, respectively, and ۵۵% in grilled chub mackerel meatballs, ۲۱±۱.۵۶%-۶۱.۴۹±۰.۷۴% moisture, ۱۹.۷۱±۰.۶۷%-۲۱.۲۵±۰.۵۹% protein, ۹.۷۶±۰.۱۰%-۴.۸۶±۰.۰۵% fat, and ۲.۱۳±۰.۰۱%-۲.۵۵±۰.۰۴% ash, whereas ۵۸% in fried chub mackerel meatball, ۳۷±۰,۴۷%-۵۷,۵۳±۰,۶۲% moisture, ۲۱,۴۶±۰,۰۸%-۲۱,۶۴±۰,۱۳% protein, ۱۲,۵۰±۰,۲۳%-۹,۵۶±۰,۲۴% fat, and ۱,۹۵±۰,۰۷%-۲,۲۴±۰,۰۳% ash content were determined. According to the cooking processes applied, decreases in moisture content and increases in protein, fat, and moisture contents were observed. The lowest moisture content was determined in grilled chub mackerel meatballs prepared by the traditional method. Protein values varied between ۱۸.۹۵-۲۱.۶۴% and the highest values were determined in grilled meatballs with meatball mortar, traditional and fried meatball cross products. In fat, the highest value was determined in the group of fried chub mackerel prepared by the traditional method. In ash values, the ash values of fish balls prepared with meatball batter were higher than the other groups. According to the results of sensory analyses, the most liked group of the prepared products was the group cooked in grill among the traditional products, while fried and grilled products were more liked in the group prepared with meatball mixture. In the cooking methods, the most liked group was the grill method, followed by frying and oven cooking method. The most liked group among all groups was the group prepared with traditional meatball mixture and cooked on the grill, while the least liked group was the group prepared with meatball mixture and baked meatballs. TUBITAK ۲۲۰۹-A University Students Research Projects Support Programme supported this study.

کلیدواژه ها:

Chub Mackerel ، Meatball ، Nutritional value ، Sensory quality ، Cooking