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Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components
The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M(1), M(2), M(3), with 24% add...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654286/ https://www.ncbi.nlm.nih.gov/pubmed/36360030 http://dx.doi.org/10.3390/foods11213417 |
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author | Augustyńska-Prejsnar, Anna Sokołowicz, Zofia Ormian, Małgorzata Tobiasz-Salach, Renata |
author_facet | Augustyńska-Prejsnar, Anna Sokołowicz, Zofia Ormian, Małgorzata Tobiasz-Salach, Renata |
author_sort | Augustyńska-Prejsnar, Anna |
collection | PubMed |
description | The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M(1), M(2), M(3), with 24% addition seeds were tested. In the meatballs from group M(1), the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M(2) it was 8%, 8%, and 8%; and in group M(3) it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet. |
format | Online Article Text |
id | pubmed-9654286 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96542862022-11-15 Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components Augustyńska-Prejsnar, Anna Sokołowicz, Zofia Ormian, Małgorzata Tobiasz-Salach, Renata Foods Article The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M(1), M(2), M(3), with 24% addition seeds were tested. In the meatballs from group M(1), the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M(2) it was 8%, 8%, and 8%; and in group M(3) it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet. MDPI 2022-10-28 /pmc/articles/PMC9654286/ /pubmed/36360030 http://dx.doi.org/10.3390/foods11213417 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Augustyńska-Prejsnar, Anna Sokołowicz, Zofia Ormian, Małgorzata Tobiasz-Salach, Renata Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title | Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title_full | Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title_fullStr | Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title_full_unstemmed | Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title_short | Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components |
title_sort | nutritional and health-promoting value of poultry meatballs with the addition of plant components |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654286/ https://www.ncbi.nlm.nih.gov/pubmed/36360030 http://dx.doi.org/10.3390/foods11213417 |
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