Determination of the Some Quality Characteristics and Mineral Contents of Meatballs Cooked Using an Airfryer at Different Temperatures and Spice Concentrations
DOI:
https://doi.org/10.24925/turjaf.v13i9.2735-2742.7986Keywords:
Meat, Meatball, Spices, Minarel, PCAAbstract
This study aimed to determine the effects of different cooking temperatures (175ºC and 200ºC) and spice concentrations (0%, 0.5%, and 1%) on various quality parameters and mineral content of meatballs cooked using Airfryer technology. The samples were also analysed for some qualitative characteristics such as pH, cooking loss, L*, a*, b*. As spice concentration and temperature increased, both pH and cooking loss values showed a statistically significant increase (P<0,01). Moreover, both spice concentration and cooking temperature significantly affected the L*, a*, and b* color values. Spice concentration and cooking temperature generally caused significant (P<0,01) changes in mineral contents. The mineral contents of the samples ranged between 0,19 and 1924,68 mg/kg, with phosphorus (P) being the highest detected mineral. The mineral content was ranked as follows: P > Na > Zn > Fe > Mn. Notably, the levels of Na, Mn, and Fe increased with the addition of spices, whereas Zn and P levels showed reductions or changes depending on the cooking temperature. When spice concentration and cooking temperature were evaluated together, significant differences were found in all minerals. The spice concentration and 175°C cooking temperature can be a balanced choice in terms of both nutritional values and mineral contents.
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