Effects of adding some less-used green vegetable leaves on sensory and physico-chemical properties of low fat meatballs

This study aims to investigate the effect of adding green leafy vegetable mixture GLVM on the physical, chemical and sensory properties of producing low-fat meatball. Four different concentrations 2.5, 5, 10 and 15% of GLVM were added as a substitution for meat fat. The obtained results revealed that the chemical composition showed that GLVM contains 7.3% moisture, 29.9% total protein, 3.45% crude fat, 14.6% ash and 8.43 % crude fiber. Mineral composition were 45.61% Fe, 6.65% Ca, 2.71% Zn, 10.39% K and 0.46% Mg. Results indicated that the moisture, crude fiber, ash and carbohydrates content increased in meatballs prepared with GLVM compared with control sample, while the content of total protein and crud fat reduced with increasing GLVM . The ratios of USFAs / SFAs and n-6/n-3 improved gradually from 1.001 and 4.85 to 1.230 and 2.10 with increasing GLVM, respectively. Furthermore, the percentage of the total energy values and fat calories declined in all samples, while the amount of meatballs in grams consumed to cover the daily requirements for energy and protein increased in all samples as compared with the control. Meatball blends which prepared with 2.5, 5, 10 and 15% GLVM showed a significant (p≤0.05) increase in the cooking yield and moisture retention% as compared to the control. Texture properties of meatballs were affected, the hardness, cohesiveness and chewiness values were in the range of 2.793 - 4.887, 0.595- 0.656 and 1.132 - 2.122, respectively. Also, sensory evaluation results showed that product of meatballs could be easily accepted to consumers by portion up to 10%. In conclusion, the study confirm the possibility of adding a green leafy vegetable mixture from turnips, beetroots and carrots to produce low-fat meatballs that can reduce heart disease and atherosclerosis