Raw poultry meatballs with soya flour: Shelf life and nutritional value

Amanova Sholpan ^a

Alexandre Lamas ^b

Alberto Cepeda ^b

Carlos M. Franco ^b

Affiliation

a Almaty Technological University, Almaty, Republic of Kazakhstan

b Universidade de Santiago de Compostela, Lugo, Spain

Copyright ©Sholpan et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 19 July, 2019 | Accepted in revised form 17 September, 2019 | Published 21 October, 2019

DOI: http://doi.org/10.21603/2308-4057-2019-2-396-402

Abstract

Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.

Keywords

Soya flour, chicken, meatballs, nutritional value, predictive microbiology, shelf life

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Sholpan A, Lamas A, Cepeda A, Franco CM. Raw poultry meatballs with soya flour: Shelf life and nutritional value. Foods and Raw Materials. 2019;7(2):396–402. DOI: http://doi.org/10.21603/2308-4057-2019-2-396-402

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