Influence of Thermal Treatments on Textural and Rheological Properties of Different Types of Meatballs

Ready-to-eat products are very popular and controversial due to their microbial safety. The main processing steps in obtaining a safe, edible product is heat treatment. The traditional manufacturing of meatballs, which conducts unhealthy compounds related to deep-fat-fried foods like the oil oxidation of harmful substances and polycyclic aromatic hydrocarbons, has been replaced with baking (180 °C) and steaming (94 °C). The addition of aqueous extract from two herbs, lemon balm (Melissa officinalis L.) or wild thyme (Thymus serpyllum L.), has led to twelve variants of meatballs, obtained from the tenderloin of three different animal species (pork, turkey, and beef). During processing, the food components go through conformational changes that affect the texture of the final product. In this study, differential scanning calorimetry for detecting and characterizing the thermal changes in meatballs was used. In addition, the influence of heat treatments on the textural and rheological parameters of meatballs was evaluated using instrumental methods. The cooking yield registered values of 61.21 ± 0.25% for steamed beef samples and 81.36 ± 0.86% for steamed turkey samples. The latest samples also showed the lowest firmness value, 3.41 ± 0.79 N. In this study, the addition of aqueous extracts did not considerably affect the texture and rheological behavior, which were influenced mainly by the heat treatment and meat type. Generally, steaming determined a firmer texture compared to baking.