Investigation of acrylamide formation and physicochemical attributes of meatballs fortified with oatmeal flour

Meatballs, a widely consumed food, can be bound using breadcrumbs, leading to acrylamide formation. In this study, oatmeal flour was used in different ratios (2, 4, and 6%) as a substitute for breadcrumbs. The physicochemical attributes of meatball samples and the acrylamide formation after cooking were investigated. The water content of the samples was significantly preserved, and the cooking loss and some textural properties related to the juiciness were improved as the cooking temperature increased. The color and textural properties were significantly affected in the higher ratios of oatmeal flour. The use of oatmeal flour decreased secondary lipid oxidation compounds regardless of its ratio. The lowest level of formed acrylamide was obtained from the 4% oatmeal flour fortified meatballs, 0.22 µg kg-1 (P>0.05), cooked at the highest temperature in this study. The results showed that oatmeal could be used to decrease the acrylamide formation while preserving the highest quality in meatballs.