Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace

The objective of this study was to examine the effects of encapsulated fish oil and black carrot pomace on fatty acid profile as well as on some quality characteristics of low-fat beef meatballs. Four different meatball formulations were improved as; H0: 4% encapsulated fish oil+0% black carrot pomace; H3: 4% encapsulated fish oil+3% black carrot pomace, H6: 4% encapsulated fish oil+6% black carrot pomace, C: control containing no encapsulated fish oil or carrot pomace. Proximate composition (moisture, fat, protein, ash), pH value, colour measurement, fatty acid composition and sensory analysis were carried out on samples. Addition of black carrot pomace significantly affected protein, ash, colour (L*, a*, b* values) and reduced pH values of the samples (P