Consumer Acceptability of Low Fat Meatballs and Low

Cholesterol Replacing Textured Vegetable Protein and

Beefless Ground.
Zinaida Isakova Zinaida.Isakova68@qmail.cuny.edu

Elenita Cook and Estela Lapinel

Department of Family, Nutrition and Exercise Sciences, Queens College, CUNY, 65-30 Kissena
Boulevard, Flushing, NY 11367

Abstract

The objective of this research study was to determine whether substituting partial beef fat for
Textured Vegetable Protein (TVP) and Beefless Ground (BG) can be successfully used. The
purpose was to create a consumer acceptability of a low fat meatball version, in order to prevent
the wide spread epidemic of cholesterol and cardiovascular diseases. The study was evaluated by
50 untrained consumers, using the 9- point hedonic scale for appearance, flavor, texture, and
overall acceptability of the meatballs. The nutrient analysis data used the Food Processor
software program to analyze the nutrients of the ingredients used. The statistical test was
determined using the ANOVA, Tukey post-hoc test of the software program, and level to reject
the null hypothesis (P<0.05). The results showed that the flavor and overall acceptability of the
control was the most liked. The texture was the second best for the control. The BG was the most
accepted for appearance. The TVP was the least liked in flavor, texture, appearance, and overall
acceptability. According to the nutrient analysis data, the TVP and BG had the least amount of
total fat, no saturated fat and no cholesterol. I recommend that there is no significant difference
between the TVP and Control. The TVP is a better substitute for beef fat, since it has only 2g of
sodium, no cholesterol, no saturated fat and only 80 calories.
Key words: Textured Vegetable Protein, Sensory Quality, Meatballs, Low Fat, Cholesterol

Introduction:

Meatballs are a famous American dish that is filling and for most it can be a comfort
food. There are so many ways that meatballs can be made to achieve that hearty, flavorable and
meaty look. However it can also be high in total fat, saturated fat and cholesterol. A study found
in the Proceedings of the Nutrition Society says that meat is rich in iron, zinc and B vitamins, but
the saturated fat and cholesterol content is higher than in some other food groups. (Rohrmann &
Linseisen, 2016). Therefore consuming too much fat can lead to cardiovascular disease as such
as, heart attacks, high blood pressure, obesity and stroke. According to the Centers for Disease
Control and Prevention, an estimate of 610,000 Americans die from heart disease each year,
thats 1 out of every 4 deaths. Heart disease is the leading cause of death for men and women in
most ethnic and racial groups in the United States, including African Americans, Hispanics and
whites. The risk factors for heart disease are high blood pressure, high LDL, cholesterol,
overweight and obesity. (Heart Disease Facts, 2015). In the United States obesity and overweight
has become an epidemic and it still continues to be on the rise. According to the Centers for
Disease Control and Prevention, More than one-third (36.5%) of U.S. adults have obesity and
in 2008, the estimated yearly medical cost of obesity in the U.S. was $147 billion. (Adult Obesity
Facts, 2016) Obesity is of major concern and a health risk, and yet it continues to rise.

In order to combat the diseases that come with a high fat diet, there was need to substitute
partial fat in beef with Textured Vegetable Protein (TVP) and Beefless Ground, (BG).
The control was 100% Beef, and the experiment was a combination of 50% Beef and 50% TVP
and 50% beefless ground and 50% beef. A study in the Journal of Meat Science, found that the
replacement of ground poppy seeds was effective in improving the cooking yield, moisture and
fat retention in burgers up to 50% of the original meat fat in burgers. The ground poppy seed
enhanced the flavor and overall acceptability of the meat burgers. (Gok, Akkaya, Obuz & Bulut,
2011). In this experiment the partial substitute of TVP and BG has increased the protein content
of the low fat meatballs, due to the TVPs content of soy beans that are high in protein. The
nutrition facts label of TVP states that the serving size of a cup of TVP has 12g of protein.
(Bobs Red Mill, TVP). The same is for the BG, made from soy proteins; the serving size of
cup of BG has 12g of protein. (Amazon, Gardein Beefless Ground). According to the Journal of
Meat Science, a study was performed using legumes, and the protein content in the meatballs
increased, due to the addition of legume flours which included black eye bean, chickpea and
lentil and it was successful in creating low fat quality meatballs. (Abrodmov,Turp & Serdaroglu,
2004). The objective of the study was to determine whether substituting beef fat for TVP and BG
can be successfully used. In this study, the appearance, flavor, texture and overall acceptability
of the meatballs were evaluated by 50 consumers using a hedonic scale.

Materials & Methods

Product and Equipment Information:

Textured Vegetable Protein (TVP) was from (Bob's Red Mill Natural Foods, Inc.,
Milwaukie, Oregon), and Gardein the Ultimate Beefless Ground (BG) was from (Gardein Protein
International Inc., Richmond V6V 3C8 Canada) was used. Local Harvest Ground Beef (80%
lean and 20% fat) was from (Meyer Natural Foods, Loveland Colorado), Aldefer Cage Free
Grade A Large Eggs were from (Aldefer Poultry Farm Inc. Telford, Pennsylvania), Cal-Organic
Farms Parsley were from (Cal-Organic Farms a Division of Grimmway Enterprises Inc.,
Bakersfield, California), Progresso Plain Bread Crumbs were from (General Mills Sales, Inc.,
Minneapolis, Minnesota), Spice Supreme Ground Black Pepper were from (Gel Spice Co., Inc.,
Bayonne, New Jersey). The garlic and onions were from Fresh Direct.com and salt was Kosher
Salt. A Cusiniart Little Pro Plus food processor (PG-1919TX) was also used. The metal nonstick
baking tray was Wilton 17.25 by 11.5 inches made in the U.S.A.

The control recipe was taken from a Food Network site and the ingredients consisted of
lean ground beef, bread crumbs, parsley leaves, garlic gloves, onions, eggs, salt and pepper
(Yearwood, 2010) The onions, parsley leaves, BG and TVP, were processed in a Cuisinart, Little
Pro Plus food processer to get an exact consistency, texture and then measured in grams using a
scale (OHAUS, model #V71P3T). The TVP was processed in the machine for 40 seconds,
parsley 3 minutes, onion, 20 seconds and BG, 30 seconds at high speed. The garlic cloves were
squeezed finely by a garlic presser and the 6 egg whites were measured in a 200mL graduated
cylinder. The meatballs were made by scooping out 1 tablespoon of ground meat, TVP, BG and
shaping them into small balls with hands. The meatballs were 3 centimeters in diameter and
weighted 15grams before baking. The oven is a Maytag, from (Benton Harbor, MI) and was
reheated on 350 degree Fahrenheit. The ground beef meatballs were baked for 25 minutes on a
baking sheet.

Table 1: Meatball Formulations

Recipe 1 (control recipe) Recipe 2 Recipe 3
100% Beef 50% Beef 50% TVP 50% Beef 50% GB
454g Lean ground beef 227g Lean ground beef 227g Lean ground beef
60g Bread crumbs 227g TVP previously soaked 227g Beefless Ground
in 200mL water.
5 g Fresh parsley leaves, 60g bread crumbs 60g Bread crumbs
finely chopped
130mL Egg whites 5g Fresh parsley leaves, finely 5g Fresh parsley leaves, finely
chopped chopped
5g minced gloves garlic 130mL Egg whites 130mL Egg whites
120g Onions, processed 5g minced gloves garlic 5g Minced gloves garlic
4g Salt 120g Onions, processed 120g Onions, processed
1g Pepper 4g Salt 4g Salt
1g Pepper 1g Pepper

There were 50 untrained panelists from Queens College, CUNY which included 22
females and 28 males between the ages of 16 to 73 years of age. The panelists were seated in a
well lit room surrounded by tables in Remsen building, room 300. The panelist observed the
meatballs based on appearance, flavor, texture and overall acceptability using the hedonic scale.
The hedonic scale was numbered from 1 through 9; 1 being extremely disliked and 9 being
extremely liked. The 3 meatballs were placed on a white paper plate and identified using the
three codes 902, 145, and 368. The meatballs were wheeled in on a stainless steel utility cart. In
addition, water was served at 23 in order to cleanse the mouth. The panelist had no prior
knowledge of ingredients and werent trained for sensory testing. The nutrient analysis was
determined using the Food Processor (ESHA, Salem, OH) version 10.12,2012. The serving size
used for the analysis was 12 grams per meatball and the nutrient analysis was determined using
the ingredients for meatball formulations. The statistical analysis was determined using the
ANOVA, Tukey Post-Hoc test, Pearsons Correlation analysis, SPSS for windows (version 22.0,
2013, IBM Inc., Armont, NY) with p<0.05(significance level).
Results & Discussion

Table 2: Sensory Qualities of meatball samples

Sensory Quality: 100% control 50% beef 50% TVP 50% beef 50% BG
Appearance a
7.06 + 1.58 6.80a + 1.71 7.24a + 1.30

Flavor 7.30a + 1.64 6.48a + 1.94 6.90a + 1.84

Texture a
7.18 + 1.54 6.54a + 1.88 a
7.06 + 1.39

Overall acceptability 7.28a + 1.51 6.56a + 2.05 a

7.10 + 1.74
Within a row, means with the same superscripts in rows indicate no significant difference (Tukey test,
p<0.05)

According to table 2, the flavor of the 100% control had the highest mean and was the
most liked. The 50 consumers liked the flavor of the 100% meatballs. The reason may be the
majority of the consumers prefer real 100% meat over any type of substitution. In addition the
meatballs were served at room temperature, which may have contributed to tastelessness of the
TVP and BG meatballs. A study was done to show, what contributed to the flavor and aroma of
meat, the inherent flavor can be influenced by, lipid content, myoglobin, feeding or diet, pH and
the presence of off flavors. (Calkins & Hodgen, 2007) The lipid content may have been one of
the reasons for the highest selection of flavor. The overall acceptability was the second best for
the control. On average the appearance of the 50% beef and 50% BG was the most liked. The
TVP was the least liked in texture.
Table 3: Pearson Correlation for meatball formulations
Appearance Flavor Texture Overall Acceptability

Appearance 1 .578** .600** .608**

Flavor --- 1 .801** .845**
Texture --- --- 1 .819**
Overall Acceptability --- --- --- 1

**Correlation is significant at the 0.01 level

According to table 3, the flavor had .845 in overall acceptability of meatball formulation.
The second best was texture, .819 in overall acceptability. The appearance, .608 was the least
approved in overall acceptability of meatball formulation. A study found in the Journal of Meat
Science, which wanted to improve the health benefits and nutritional value of meatballs with the
addition of oat bran. There were 5 treatments: Control, 5% oat bran, 10% oat bran, 15% oat bran
and 20% oat bran. According to sensory analysis, all meatball samples had high acceptability and
received favourable scores (6.3 and above). The meatball samples containing 20% oat bran were
the firmest, and the juiciness score was slightly higher in the control sample than in the other
samples. The control and the 10% oat bran scored the highest, 7.0 for the flavor intensity and
both scored the highest for overall palatability, 6.7. The firmness increased with the addition of
more oat bran. The control meatballs had the lowest (P<0.05) firmness value. There is no
significant difference among the meatball samples with respect to sensory properties. (Ylmaz &
Dagloglu,2003)
Figure: 2 Bar Graphs for overall acceptability of meatball samples

Means of 50 consumers using a 9-point hedonic scale (1: dislike extremely, 9: like extremely)
Formulations of samples can be found in Table 1.
According to figure 2, the bar graph showed that flavor, 7.3 of the control was most liked
and overall acceptable. The texture was the second best for the control. The appearance, 7.2 was
the highest for the BG. The TVP was the least liked in flavor, texture, appearance, and overall
acceptability.
Figure 1: Nutrition Facts Label
100% Beef Meatball 50% Beef 50% BG 50% Beef 50%TVP
Nutrient Analysis for 3 Meatball Formulations
According to figure 1, the serving size of each meatball was 12 grams. The 100% beef
meatballs had 25 calories and of that 15 was from fat. The 50% BG had 20 calories and 10 were
from fat. The TVP had 25 calories and 5 were from fat. The sodium was 40 mg in the 100%
beef meatballs, 50 mg in the BG and 35 mg in the TVP. There was 1 gram of dietary fiber in a 12
gram serving size of the TVP. The 100% beef meatballs had 1.5g of total fat and the BG and
TVP had only 1 gram of total fat. The TVP had the most amount of protein, 3g while the 100%
beef meatballs and BG had only 2 grams of protein. There was 0mg of cholesterol on the TVP
and the BG. However the 100% beef meatballs had 5mg cholesterol. According to all 3 nutrition
facts label the TVP and BG had the least amount of fat, 1g and no cholesterol. The TVP had the
most amount of protein, 3 grams since the TVP is made from soy proteins so that contributed to
the extra amount of protein. Based on the results, substituting 50% TVP and 50% BG for 100%
beef meatballs has reduced the total fat content, to 1 gram, no saturated fats and no cholesterol.
A study was done that showed adding ground poppy seeds to meat burgers had a
significant effect on the fat content. It decreased the saturated fatty acid content, and a strong
decrease on the cholesterol content of the meat burgers, with the addition of ground poppy seed.
(Gok, Akkaya, Obuz & Bulut, 2011). A commercial product named, Amys Meatless Veggie
Meatballs, 8 oz, 227g per package, has 550mg of sodium, for a serving size of 8 meatballs, and 3
meatballs per container. The calories are 190, total fat is 5 grams, saturated fat is 0.5grams, and
14grams of protein. (Amys kitchen Inc.) The 50% TVP and 50% BG used as a substitution,
overall had 50 mg of sodium, 1g of total fat, 0g saturated fat, and 25 calories, for a serving size
of 12g of meatballs. The TVP and BG are a much healthier alternative for fat replacement than
Amys meatless meatballs used as an alternative for vegans. This study resolves the purpose of
the objective, and brings light to the fact that substituting a product that has only 1 gram of total
fat, can reduce the overall fat content of the 100% meatballs.

Conclusion:

The objective of the study was whether substituting TVP and BG for beef fat can be
successfully used, as an alternative. The sensory qualities of the meatball samples were used and
the Pearson Correlation for meatball formulations was used. In addition the bar graph was used
for overall acceptability, and the nutrient analysis was used to determine the nutrients of the three
samples. The results have shown, that substituting the full fat meatballs with an alternative
product, which has only 1 gram of total fat, can reduce the overall fat content of the 100%
meatballs. This study proved a successful transition of an alternative product that has low fat
content and no cholesterol. This type of a product will enable people that are battling cholesterol,
obesity and cardiovascular diseases, to reduce their fat intake. The 50 panelist liked the 100%
beef meatball because of its flavor content, and the TVP was the most disliked in flavor, texture
and overall acceptability. Therefore, further research needs to be done to figure out a low fat
meatball product made with newer ingredients, newer technique, and improvement of texture,
flavor, and moisture of low fat meat product. The new product should contain on the nutrition
facts label, less than 100mg of sodium, less than 100 calories, and no saturated fat done by
trained panelist in sensory testing.

Acknowledgements:
Elenita Cook and Estela Lapinel, group members that contributed to this research. The
ingredients provided by FNES Department at Queens College, CUNY. The 50 consumer
panelists for their time and devotion to this research.
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