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ABSTRACT

Fat modulated goat meat balls processed with 6%, 8% or 10% sunflower oil were compared with control meat balls prepared with 15% goat fat for various physico-chemical and sensory properties. Cooking yield per cent, product pH, moisture as well as fat percentage of high-fat control meat balls were significantly higher (P<0.05) than those prepared with sunflower oil. However, protein per cent of control meat balls were lower than treatment products. A general decrease in fat retention was observed in meat balls due to leaching of fat during cooking in hot water, which brought down the fat content of meat balls processed with 10% sunflower oil to8.88%. There was no significant difference (P>0.05) in the sensory rating of control meat balls and those prepared with 10% sunflower oil. However, some decrease in the texture scores of latter was observed which was reflected in lower shear force value also. The lipid profile of low-fat goat meatballs processed with 10% sunflower oil revealed as much as 48.7% and 58.8% decrease in total lipids and cholesterol, respectively, as compared to control product. The findings revealed that fat modulation with 10% sunflower oil could successfully replace 15% animal fat in the processing of goat meat balls and also incorporate the benefits of low-fat and low-cholesterol.

Keywords: Goat meat balls, lipid profile, physico-chemical properties, sensory quality, sunflower oil