Evaluation of physicochemical properties of çemengilik-A traditional meatball produced with fenugreek paste containing different tomato paste ratios

Abstract

The present study was carried out to determine the effects of fenugreek paste containing different ratios of tomato paste on some physicochemical properties of a traditional meatball. For this purpose, three groups of meatballs were produced and named as C (control, containing fenugreek paste without tomato paste), C1 (having the ratio of 4:1 fenugreek paste to tomato paste), and C1.5 (having the ratio of 3.5:1.5 fenugreek paste to tomato paste). It was determined that the addition of tomato paste had a lowering effect on the pH value. The exterior surface color parameters of all groups measured at the end of drying showed that C1.5 had the highest a* and b* values. Utilizing the ratio of 3.5:1.5 fenugreek paste to tomato paste (C1.5) resulted in lowest free fatty acid value. C1 had the lowest thiobarbituric acid value at the end of the processing stage. It was seen that utilizing tomato paste in the formulation of fenugreek paste had a significant decreasing effect on free fatty acid and thiobarbituric acid values. The results of the current study showed that a fenugreek paste to tomato paste ratio of 3.5:1.5 could be applied for manufacturing çemengilik to limit lipid oxidation and improve color properties.