MEAT

SCIENCE
Meat Science 70 (2005) 99–105
www.elsevier.com/locate/meatsci

Quality of low-fat meatballs containing Legume flours as extenders

Meltem Serdaroğlu *, Gülen Yıldız-Turp, Kiyalbek Abrodı́mov
_
Department of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova-Izmir, Turkey

Received 19 April 2004; received in revised form 10 November 2004; accepted 17 December 2004

Abstract

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw
and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were
evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with
LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF
and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were
tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high
acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF
and R at 3rd month of frozen storage at
18 °C.
Ó 2005 Elsevier Ltd. All rights reserved.

Keywords: Meatball; Lentil; Chickpea; Blackeye bean; Rusk

1. Introduction In recent years legumes have been investigated

Non-meat proteins from a variety of plant sources
such as soy proteins (Gujral, Kaur, Singh, & Sodhi,
2002; Pietrasik & Duda, 2000; Porcella et al., 2001),
buck wheat protein (Bejesano & Corke, 1998), samh
flour (Elgasim & Al-Wesali, 2000), common bean flour
(Dzudie, Scher, & Hardy, 2002) and bengal gram, green
gram and black gram flours (Modi, Mahendrakar, Nar-
asima Rao, & Sachindra, 2003) and corn flour (Serd-
aroğlu & Değirmencioğlu, 2004) have been used as
binders and extenders in comminuted meat products.
Stability, yield, textural palatability and cost of meat
products are the major criteria for non-meat proteins
(Roberts, 1974).
*
Corresponding author. Tel.: +90 232 3882395; fax: +90 232
3427592.
E-mail address: mserdaroglu@food.ege.edu.tr (M. Serdaroğlu).
regarding their potential use in developing functional
foods. Legumes provide energy, dietary fibre, proteins,
minerals and vitamins required for human health. Le-
gumes are considered as poor manÕs meat. They are gen-
erally good sources of slow release carbohydrates and
are rich in proteins. Inclusion of legumes in the daily diet
has many physiological effects in controlling and pre-
venting various metabolic diseases such as mellitus, cor-
onary heart disease and colon cancer (Tharanathan &
Mahadevamma, 2003).
Meat products are usually marketed in small butcher
shops as steaks and/or in the ground form in Turkey and
most of the people prefer to consume meat in the ground
form (Yılmaz & Dağlıoğlu, 2003). Rusk or moistened or
dried bread crumbs are usually used as binders and
extenders in meatballs produced in Turkey. The objec-
tive of this research was to evaluate the effects of legume
flours (blackeye bean, chickpea and lentil) on proximate
composition, cooking parameters colour and sensory

0309-1740/$ - see front matter Ó 2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2004.12.015
100 M. Serdaroğlu et al. / Meat Science 70 (2005) 99–105

quality of low-fat meatballs and compare with the meat- properties, colour, water holding capacity (WHC), pen-
balls extended with rusk. etrometer and TBA value.

2.2. Proximate analysis

2. Material and methods
2.1. Meatball preparation
Beef as boneless rounds was obtained from the local
butcher in Izmir, Turkey. All subcutaneous fat and in-
ter-muscular fat was removed from the muscles and
used as the fat source. Lean and fat were ground
through a 3 mm plate grinder. Legumes; blackeye bean
(Vigna unguiculata, 23.5% protein, 1.5% fat), chickpea
(Cicer arietinum, 20.6% protein, 4.5% fat), lentil (Lens
culinary, 23.5% protein, 1.2% fat) and rusk (12.4% pro-
tein, 4.5% fat) used in this study were obtained from a
local market. Each legume was soaked (ratio of 1:2 le-
gume to water) for 12 h and cooked for 1.5 h in boiling
water. Cooked legumes were dried separately in electric
oven (100 °C) for 2 h and ground in a mill. Similarly
rusk was also prepared in the same mill to obtain a fine
structure and all the above flours were used as extenders.
In this research 4 different meatball samples produced
with different extenders were used as research material.
The minced beef was mixed with 10% (g/100 g) extender,
Moisture and ash content of each meatball sample
were measured by using AOAC (1990) procedures. Fat
content was determined by chloroform–methanol
extraction according to Flynn and Bramblett (1975).
Protein content was determined according to Anony-
mous (1979).
2.3. Cooking and cooking measurements
Meatballs were cooked in a pre-heated Teflon coated
pan for 3 min each side (to give an internal temperature
of 72 ± 2 °C). Percent cooking yield was determined by
calculating weight differences for samples before and
after cooking. Five meatballs for each replication were
examined for cooking yield and fat retention according
to Murphy, Criner, and Grey (1975):
ðCooked meatball weightÞ
Cooking yieldð%Þ ¼
ðUncooked meatball weightÞ
 100;

 
ðCooked weightÞ  ð%fat in cooked meatballÞ
Fat retentionð%Þ ¼  100:
ðRaw weightÞ  ð%fat in raw meatballÞ

7% beef fat, 0.3% onion powder, 0.2% black pepper, The moisture retention value represents the amount of
0.2% red pepper, 0.1% white pepper and 2% salt. moisture retained in the cooked product per 100 g of
Batches of 2 kg of each formulation were mixed with a sample and was determined according to an equation
food processor and processed into meatballs (1 cm thick by El-Magoli, Laroia, and Hansen (1996).

ð%yield  %moisture in cooked meatballÞ

Moisture retentionð%Þ ¼ :
100

and 80 mm diameter) by using a metal shaper. Meatballs The reduction in meatball diameter was determined (five
were placed on plastic trays and wrapped with polyeth- replicates) with the following equation:

ðUncooked meatball diameter
cooked meatball diameterÞ

Reduction in meatball diameterð%Þ ¼  100:
ðUncooked meatball diameterÞ

ylene film and frozen at
18 °C until further analysis. 2.4. Colour
Two replications of the experiment were conducted each
at separate times. For each replication five meatballs Objective measurement of colour (L*, a*, b*) was
were examined for proximate composition, cooking performed at the surface of meatballs using a Min-
 M. Serdaroğlu et al. / Meat Science 70 (2005) 99–105
olta CR-300 (Minolta Co. Osaka Japan) spectrocol-
orimeter 30 min after cooking. Before each measure-
ment, the apparatus was standardized against a
white plate. Five readings were taken for each meat-
ball sample.
2.5. Water holding capacity measurement
A filter press technique was used to determine water
holding capacity (WHC) of cooked meatballs (Zayas
& Lin, 1998). Lower values indicate better water holding
capacity.
2.6. Penetrometer
A Sommer Runge-Model, KG PNR- 6 penetrometer
equipped with a total 100 g load weight was used to
evaluate cooked meatballs (five meatballs were used
for each replication) for hardness. Depth of puncture
was determined to 1/10 mm in triplicate for each meat-
ball sample. The lower depth indicates harder texture
(Candoğan & Kolsarıcı, 2003).
2.7. Sensory evaluation
Samples from each formulation were randomly as-
signed for sensory evaluation. Meatballs were served
warm to a 10-membered trained panel (graduate stu-
dents and staff of Ege University Food Engineering
Department). Training consisted of presenting the
treatments in three preliminary sessions to the panel-
ists to familiarize them with the properties to be eval-
uated. Three meatball samples at each session were
served immediately to panelists and panelists were
subjected to sensory evaluation using a 9-point hedo-
nic scale (1 = dislike extremely, 2 = dislike very much,
3 = dislike moderately, 4 = dislike slightly, 5 = neither
like nor dislike, 6 = like slightly, 7 = like moderately,
8 = like very much, 9 = like extremely). The mean
score for each attribute is reported.
2.8. Thiobarbuturic acid value
Meatball samples were frozen at
18 °C for 3
months in polypropylene boxes with lids. On 0th
day and 1st, 2nd and 3rd months of frozen storage,
samples were thawed at 4 °C and the oxidative ran-
cidity of raw meatballs was determined by measuring
thiobarbuturic acid reactive substances (TBA) accord-
ing to Tarladgis, Watt, and Younathan (1960). The
results were expressed as mg malonaldehyde/kg
meatball.
101
2.9. Statistical analysis
One-way ANOVA (Minitab, 2003) was applied for
chemical composition, cooking measurements, WHC,
colour and sensory analyses. In the case of TBA anal-
yses two-way ANOVA was applied (Minitab, 2003).
Significant means were separated using the least signif-
icant difference (p < 0.05) test (LSD). Correlation pro-
cedure was performed to evaluate any relationship
between cooking yield and other cooking characteris-
tics (fat retention, moisture retention, reduction in
meatball diameter), instrumental and sensory texture
values.
3. Results and discussion
3.1. Proximate composition
Mean values for the proximate composition of un-
cooked and cooked meatballs are given in Table 1.
For uncooked and cooked samples the moisture, fat
and ash contents in the formulations of different
extenders were almost the same (p > 0.05). Uncooked
meatballs had a fat content ranging from 8.5% to
9.1%, cooked meatballs had a fat content ranging
from 7.9% to 8.8%. Incorporation of legume flours in-
creased protein percentage of the meatballs (p < 0.05).
Cooking slightly decreased moisture and increased
protein percentage of the meatballs. The protein ran-
ged from 18.8% to 22.0% for uncooked meatballs
and from 19.3% to 23.5% for cooked meatballs. Fat
and protein composition of the meatballs were within
the limits of Turkish Uncooked Meatball Standard
(TSE, 1992). Extending with R resulted in the lowest
(18.8% uncooked, 19.3% cooked) protein proportion.
Several researchers have found that protein content
of comminuted meat products increased with the addi-
tion of soy proteins (Kaya & Gökalp, 1990; Tömek,
Serdaroğlu, & Gönençayoğlu, 1988) common bean
flour (Dzudie et al., 2002), cowpea flour (Prin-
yawiwatkul, McWatters, Beuchat, & Phillips, 1997),
soy, black gram and green gram flours (Modi et al.,
2003).
3.2. Cooking properties
Cooking properties of the meatballs are given in
Table 2. Cooking yields varied between 85.2% and
93.2%. BBF and LF resulted in the highest cooking
yields (p < 0.05). The lowest cooking yield (85.2%) was
obtained with meatballs incorporating R. The lower
cooking yield in meatballs with R might be attributed
to the excessive fat separation and water release during
102 M. Serdaroğlu et al. / Meat Science 70 (2005) 99–105

Table 1
Chemical composition of uncooked and cooked meatballs
Treatment Uncooked meatballs Cooked meatballs
Moisture (%) Fat (%) Protein (%) Ash (%) Moisture (%) Fat (%) Protein (%) Ash (%)
BBF 63.1 ± 1.04A 8.7 ± 0.28 22.0b ± 0.52 3.6 ± 1.46 58.2 ± 0.43 8.8 ± 0.29 23.2b ± 0.15 2.7 ± 1.16
CF 64.1 ± 0.03 8.5 ± 0.09 21.1b ± 0.34 3.2 ± 0.02 57.4 ± 0.35 7.9 ± 0.71 23.5b ± 0.48 2.6 ± 0.61
LF 65.0 ± 0.54 9.1 ± 0.36 21.1b ± 0.09 2.8 ± 2.76 60.5 ± 1.86 8.7 ± 0.48 23.5b ± 0.43 2.8 ± 1.10
R 63.0 ± 0.42 8.5 ± 0.59 18.8a ± 0.52 2.7 ± 0.05 59.7 ± 0.05 8.3 ± 0.77 19.3a ± 0.26 2.8 ± 1.12
SL NS NS 0.012 NS NS NS 0.082 NS
BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R: rusk, A Standard deviation, SL: significance level, NS: non-significant. a–b Different
superscripts in the same column indicate significant differences (p < 0.05).

cooking. Ground beef appears to be uniquely suited for ing yield and higher fat retention. Similar to our find-
investigations on enhancing fat retention because its ings, Anderson and Berry (2001), observed that 10%
physical state makes it more susceptible to fat losses fat beef patties extended with pea fibre had higher fat
during cooking (Anderson & Berry, 2001). A significant retention and higher cooking yield. However Trout
correlation was found between cooking yield and fat et al. (1992a, 1992b) observed higher cooking yields
retention and moisture retention. Negative correlation but no change in fat retention in 5% fat patties with
was found between cooking yield and diameter changes the use of sugar beet fibre, oat fibre and polydextrose.
(Table 3). Water binding capacity is an important function of pro-
The lowest fat retention of meatballs was also in the tein in processed meat products. One important prop-
R treatment; samples with rusk achieved only 82.8% fat erty of non-meat additive is the ability to bind water
retention. All legume flours exhibited the same effect on (Reitmer & Prusa, 1991). Water binding and retention
fat retention. Proteins are thought to be excellent fat were lower in treatments containing CF and R when
binders in that they have dual functionality with respect compared to meatballs with the same amount of added
to fat interactions and interfacial film formation (Ander- BBF and LF (Table 2). This may indicate that BBF and
son & Berry, 2001; Zayas, 1997). In the present research LF bound water to the meatballs much more strongly
there was a possible connection between increased cook- than CF and R. Prinyawiwatkul et al. (1997) observed
that chicken nuggets extended with 10% cowpea flour
had higher moisture retention values.
Table 2 The meatballs tend to shrink during the cooking pro-
Cooking parameters of meatball samples cess, due to the denaturation of the meat proteins and
Treatment Cooking Fat Moisture Diameter loss of water and fat also contribute to the shrinking
yield (%) retention retention Reduction process. Cooking of meatballs resulted in significant
(%) (%) (%) dimensional changes. All treatments produced a lesser
BBF 92.8c ± 1.46A 95.0b ± 0.15 53.9b ± 0.44 6.9a ± 0.09 reduction in meatball diameter compared to R. Diame-
CF 88.6b ± 2.37 92.8ab ± 1.41 50.9a ± 1.05 9.2c ± 0.21 ter reduction was lowest for BBF treatment (6.9%) and
LF 93.2c ± 1.73 95.5b ± 1.47 56.4b ± 0.68 8.2b ± 0.77
R 85.2a ± 0.01 82.8a ± 0.4 50.9a ± 0.68 10.6c ± 1.29
the highest (10.6%) for R treatment. Lin and Keaton
SL 0.023 0.013 0.008 0.034 (1994) reported that the decreases in diameter of meat-
BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R:
balls varied from 4.5% to 13%. In the present study de-
rusk, SL: significance level NS: non-significant, A Standard devia- creases in diameter were 6.9–10.6%. Serdaroğlu and
tion. a–c Different superscripts in the same column indicate signifi- Değirmencioğlu (2004) reported no effect of corn flour
cant differences (p < 0.05). on diameter reduction of meatballs ranging in fat con-
tent from 5% to 20%.

Table 3 3.3. Colour

Correlation coefficients between cooking yield and the other cooking parameters
of samples
Data for colour of the meatballs are presented in Ta-
Cooking yield Cooking parameters
ble 4. The addition of LF resulted in a lighter product
Fat retention Moisture retention Diameter reduction
(highest L*) colour whereas the addition of R resulted
BBF 0.9990 0.8660
0.8997 in a darker-coloured (lowest L* 38.9) product. Legume
CF 0.9532 0.9854
0.9556
LF 0.7333 0.9485
0.9855 flours may cause myoglobin dilution and resulting
R 0.8660 0.8086
0.7719 higher L* values than rusk. Incorporation with BBF
resulted the lowest a* values (14.1). Prinyawiwatkul
 M. Serdaroğlu et al. / Meat Science 70 (2005) 99–105 103

Table 4
Colour parameters, WHC and penetrometer values of meatballs
Teratment L a b WHC Penetrometer value
ab A a b
BBF 41.4 ± 1.09 14.1 ± 1.38 12.9 ± 0.88 0.70 ± 0.11 47.5b ± 1.01
CF 40.2ab ± 10.24 15.6 ± 1.57 15.4b ± 0.16 0.72b ± 0.49 40.0a ± 0.18
LF 43.4b ± 0.66 17.4 ± 1.09 15.1b ± 0.29 0.71b ± 0.70 51.5c ± 0.03
R 38.9a ± 0.18 15.6 ± 0.87 16.7b ± 0.51 0.75a ± 0.75 54.4d ± 0.12
SL 0.021 NS 0.042 0.003 0.003
BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R: rusk, A Standard deviation, SL: significance level, NS: non-significant. a–b Different
superscripts in the same column indicate significant differences (p < 0.05).

et al. (1997) observed that chicken nuggets extended ground pork extended with corn flour were not different
with CF were lighter and less red compared with the from all meat controls.
controls. There were no differences in a* values of other
treatments. No significant differences were found for b*
values among the treatments (p > 0.05). 3.6. Sensory properties

Sensory evaluation results are given in Table 5. Sen-

3.4. Water holding capacity sory properties are among the major concerns for the
utilization of plant proteins in foods. No differences in
The denaturation of proteins in meat decreases appearance and flavour scores were found among treat-
water-holding capacity (WHC). As seen in Table 4, ments containing added extenders (p > 0.05). Meatball
WHC ranged between 0.70 and 0.75. Meatballs ex- samples with CF had the lowest texture scores. Among
tended with legume flours had higher WHC than extenders CF and R had slightly lower overall palatabil-
meatballs extended with rusk. This was probably due ity than BBF and LF. According to sensory evaluation
to the high protein contents of investigated legumes. results all meatball treatments had high overall palat-
Similarly the addition of common bean flour increased ability and received high scores (6.8 and above). Addi-
WHC of beef sausages (Dzudie et al., 2002). As a re- tion of 10% cowpea flour decreased flavour scores of
sult a much more stable meat protein matrix is chicken nuggets (Prinyawiwatkul et al., 1997). Modi
formed which leads to a smaller release of water et al. (2003) investigated the effects of various legume
and fat thus improving binding properties of restruc- flours (soya bean, bengal gram, green gram and black
tured meats (Carballo, Mota, Barreto, & Jimenez-Col- gram) on quality of buffalo burgers and they observed
menero, 1995; Pietrasik & Shand, 2003). that none of the legumes had detrimental effect on sen-
sory properties at the level used. Sensory texture scores
had high correlations with penetrometer values (Table 6).
3.5. Penetrometer values
Table 5
Sensory scores of meatballs
Factors responsible for textural properties in commi-
Treatment Appearance Texture Flavour Overall palatability
nuted meat proteins are degree of extraction of myofibr-
BBF 7.5 ± 0.07A 7.4b ± 0.91 7.7 ± 0.49 7.9b ± 0.63
illar proteins, stromal protein content, degree of CF 7.5 ± 0.07 6.8a ± 0.21 7.2 ± 0.63 7.0a ± 0.91
comminuting and type and level of non-meat additives. LF 7.0 ± 0.28 7.0ab ± 0.63 7.3 ± 0.07 7.5b ± 0.21
Penetration values are seen in Table 4. Meatballs with R R 7.3 ± 0.14 7.2ab ± 0.63 7.0 ± 0.56 6.9a ± 0.14
SL NS 0.043 NS 0.026
had the highest (the softest in the texture) penetration
BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R: rusk,
values and meatballs with the CF had the lowest (the A
Standard deviation, SL: significance level, NS: non-significant. a–b Different
hardest in the texture) penetration values. Binders or
extenders may be used without added water or with
added water, which was reported to cause a softening ef- Table 6
fect on the texture (Rakosky, 1989). In our study water Correlation coefficients between sensory texture value and penetration
was not added to the meatball formulation. Legumes value of samples
with high protein content showed minimal performance Sensory texture value Penetration value
and functionality and the resulting meatballs with le- BBF CF LF R
gume flours were tougher than the meatballs with R. BBF 0.8150
The swelling of the starch component of R may interact CF 0.9538
with the protein of meat to form a softer texture thus LF 0.9245
leading to an increase in penetrometer values. Reitmer R 0.8543
and Prusa (1991) observed that textural parameters of BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R: rusk.
104 M. Serdaroğlu et al. / Meat Science 70 (2005) 99–105
Table 7
Changes TBA (mg ma/kg) of meatball samples
Treatment 0th Day 1st Month 2nd Month 3rd Month
BBF 0.67x ± 0.76A 1.02ay ± 0.95 1.67az ± 0.49 2.11az ± 0.63
CF 0.75x ± 0.12 1.13ay ± 0.22 1.55ay ± 0.63 1.99ay ± 0.91
LF 0.82x ± 0.23 1.88by ± 0.67 2.27by ± 0.07 2.88bz ± 0.21
R 0.63x ± 0.88 1.88by0.55 2.11by ± 0.56 2.55by ± 0.14
BBF: blackeye bean flour, CF: chickpea flour, LF: lentil flour, R: rusk,
A Meat Science, 64, 199–206.
Standard deviation. a–b Treatments within the same storage condition with the
same superscripts are not different. x–z Storage conditions within the same
treatment with the same superscripts are not different.
Trout et al. (1992a, 1992b) found a good correlation be-
tween textural measurements and sensory traits in
ground beef patties containing texture modifying
ingredients.
3.7. Thiobarbutiric acid values
Table 7 shows the changes in TBA values. On 0th day,
no differences were observed between the TBA values of
meatball samples. At other times meatballs with BBF
and CF had similar TBA values and these values were
lower than the TBA values of meatballs with LF or with
R. Lipid oxidation is one of the main limiting factors
for the quality and acceptability of meat and meat prod-
ucts (Kanner, 1994). Antioxidative properties of some
fruits and vegetables have been showed in various meat
products (Mansour & Khalil, 2000; Taga, Miller, & Pratt,
1984; Ulu, 2004; Wu & Brewer, 1994). At the end of the
storage period all meatballs had TBA values within con-
sumable limits (Schormüller, 1969). TBA values were
2.11 mg ma/kg, for BBF, 1.99 mg ma/kg for CF and
2.88 mg ma/kg, 2.55 mg ma/kg for LF and R treatments,
respectively. Ulu (2004) concluded that 0.2% soya protein
isolate was effective retarding lipid oxidation in cooked
meatballs. Mansour and Khalil (2000) showed the antiox-
idant activity of freeze dried extracts from potato peel in
ground beef patties.
4. Conclusions
This study suggests that legume flours (blackeye
bean, chickpea and lentil) can be successfully used in
meatball formulations as extenders. Protein content of
meatballs increased with the addition of legume flours.
Legume flours are potential source of non-meat protein
for meatballs. Legume flours slightly increased tough-
ness of meatballs. Further research should be focused
on the use of higher amounts of legume flours in meat-
ball formulation in combination with added water.
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