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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...

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Autores principales: Augustyńska-Prejsnar, Anna, Sokołowicz, Zofia, Ormian, Małgorzata, Tobiasz-Salach, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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