Valorization of Sour Cherry Seeds in Beef Meatballs: Effect on Quality, Lipid Oxidation, Texture Profile, Acrylamide Formation and Antioxidant Activity

In the study, the effects of adding sour cheery seed powder at different concentrations (0%, 0.5%, 1%, and 1.5%) on the pH, water content, lipid oxidation, cooking loss, color, TPC, antioxidant activity (DPPH and ABTS), texture, and acrylamide contents of meatballs cooked at 150 °C, 200 °C, and 250 °C were investigated. The sour cherry seed powder significantly affected the pH, cooking loss, a*, b*, C*, h°, TBARS, acrylamide, hardness, and springiness, while no significant effect was found on the moisture, L*, cohesiveness, gumminess, or chewiness. The cooking temperature had a significant effect on all the parameters except cohesiveness, gumminess and chewiness. The addition of 1% sour cherry seed powder resulted in the lowest acrylamide and TBARS values. The sour cherry seed powder increased the total phenolic content (TPC) and antioxidant activity of the meatballs. These results indicate that sour cherry seed powder can be used as a sustainable food ingredient in meatball production, reducing acrylamide and lipid oxidation while improving the antioxidant capacity, color, and texture properties.