Quality Attributes of Citrus Fiber Added Ground Beef and Consumer Acceptance of Citrus Fiber Added Turkish Meat-Balls

The objectives of this study were (I) to determine the addition of different citrus fiber (CF) levels (0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II) to determine consumer preferences for ground beef meatballs made with different CF levels (0%, 1%, 3% and 5%).Both water holding capacity and cooking yield of samples significantly (p<0.05)increased with addition of citrus fiber.There is no significant (p>0.05)difference found between the control CF 0% and the CF 1% for hardness and springiness values.Hunter color L, a, b values were significantly (p<0.05)impacted by the addition of citrus fiber.Results of the consumer panel showed that CF 1% got the highest flavor score with 6.61 followed by CF 0% with 6.52 (p>0.05).CF 5% had the lowest texture scores with 5.46.Over all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF 3% with 5.9, and CF 5% with 5.47.In conclusion, citrus fiber can be used in comminuted meat products at 1% level.