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Page No. : 89-97

ABSTRACT

Designer meat balls low in salt and fat but high with dietary fiber were prepared in view of the demand of present health conscious consumers. In experimental meat balls the animal fat was substituted by low per cent of sunflower oil with corresponding increase in lean meat at 6, 7% and 8% level in T1, T2 and T3 respectively and normal (2%) salt sodium chloride by mixture of low salt (1%) and salt blends (1%) without noticeable deleterious effect on sensory attributes of the product. Onion paste at 6, 8 and 10% and soy bran at 2%, 4% and 6%, were tested separately, replacing lean meat content in T1, T2 and T3 respectively, for their efficacy as sources of dietary fibers on processing qualities viz., cooking yield, moisture, protein, fat and dietary fiber per cent, sensory attributes and microbiological quality viz., TPC, psychrophilic and coliform count. The study indicated that low salt-low fat designer pork meat balls could be successfully prepared using 10% onion paste or 6% soy bran as good sources of dietary fiber in the formulation and the product thus prepared could be safely stored under refrigeration (4±1°C) in LDPE pouches (200 gauge) for 14 days.

Keywords: Dietary fiber, low salt - low fat meat balls, onion paste, soy bran