Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics?
2018
Kubota, E. H. | Pellegrini, L. G. | Prestes, R. C. | Monego, M. A. | Roman, S. S. | Mello, R. O.
The aim of this study was to evaluate the chemical composition and the technological and sensory properties of lamb meatballs made with meat from animals fed with different levels of whole cottonseed (0, 10, 20, 30 and 40%). The meatballs prepared with lamb from animals fed on whole cottonseed presented higher (P<0.05) ash content. All the meatball formulations presented low levels of lipids (2.90%) and cholesterol (74.15 mg/100g), as well as high protein content (18.92%). The difference (P<0.05) observed in the variables of cooking characteristics did not have an effect on the texture profile, which was related to the microscopic observations of the product. In the triangle test for difference, the testers did not perceive difference between the control meatballs (0%) and those with up to 30% of whole cottonseed. However, in the acceptance test, the testers detected sensory alteration starting at a level of 12.5% of whole cottonseed. Thus, it is possible to produce meatballs with meat from lambs fed on up to 12.5% of whole cottonseed in the dry matter of their diet without altering the sensory characteristics of the product.
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