The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs

ABSTRACT

In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it was determined that lower losses occurred in the sous vide method. The springiness, cohesiveness, resilience and chewiness values of the cooked meatballs with the sous vide method and containing CLA were higher than the other meatball samples. As a result of the study, it is thought that added CLA in foods can be preserved more by prepared with the sous vide method and thus the desired positive biological effects of CLA on human health can be observed.

KEYWORDS:

• Sous vide
• conjugated linoleic acid
• beef meatball

Authorship contribution statement

Fatma Beyza Özyürek: Conceptualization, Methodology, Data curation, Writing – original draft. Cem Okan Özer: Conceptualization, Methodology, Investigation, Supervision, Writing – review & editing. Ezgi Demir Özer: Methodology, Investigation, Writing – review & editing.

Disclosure statement

No potential conflict of interest was reported by the authors.