Abstract
In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P
Keywords
Food science
Fiber
Chemistry
Dietary fiber
Raw material
Moisture
Organic chemistry
Subject Areas
Meat and Animal Product Quality
·Animal Science and Zoology ·Life Sciences
Protein Hydrolysis and Bioactive Peptides
·Molecular Biology ·Life Sciences
Animal Nutrition and Physiology
·Animal Science and Zoology ·Life Sciences
Citations by Year
2021: 1
2023: 1
2025: 2
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