Development of functional meatballs by fat content optimization and walnut kernel incorporation

In the first experiment, different combinations of lean meat, animal fat and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physicochemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meatballs. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6 and 9%) replacing lean meat in the formulation of gravy-based products. 6% WKP was found optimum for the development of functional meatballs. It was concluded that the formulation containing 84% lean meat, 10% animal fat and 6% walnut kernel paste was suitable for the preparation of functional meat balls.