Meat Sci. 2016 Nov 18;125:66-75. doi: 10.1016/j.meatsci.2016.11.007. [Epub ahead of print]
- 1Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark. Electronic address: unk@teknologisk.dk.
- 2Department
of Nutrition, Exercise and Sports, Faculty of Science, University of
Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
- 3Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark.
Abstract
This
study investigated dose-response effects of rye bran and pea fibre
added to meatballs on sensory quality and subjective appetite
sensations. Pea fibre or rye bran was added to meatballs in doses
ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a
trained panel (n=9) evaluated the meatballs in terms of odour,
appearance, texture and flavour attributes. In a cross-over appetite
study, 27 healthy men were served five test meals. Subjective appetite
sensations were assessed over a 4-hour period. The addition of rye bran
to the meatballs increased the grainy odour, texture and flavour. Pea
fibre resulted in a more crumbly, firm and gritty texture with
increasing doses of fibre. The sensory changes followed a dose-response
relationship. Subjective appetite sensations were not affected by the
addition of fibre.
Copyright © 2016 Elsevier Ltd. All rights reserved.
KEYWORDS:
Meat; Meatballs; Nutritional claims; Pork; Protein; Satiety; Sensory profile
