Storage Stability of Walnut Kernel Incorporated Healthier Meatballs (Goshtaba)

Abstract

The functional value of meatballs (Goshtaba) was improved by enriching them with the optimum level of walnut kernel paste. The functional meatballs were packed in LDPE pouches to study their quality behaviour at refrigeration temperature for a period of 21 days. The pH, moisture and TBARS showed a significant increase with the advancement of storage. The standard plate count and Psycrophillic count significantly increased from day 0 to day 21. Coliform count showed growth after day 7 which increased significantly up to day 21. However, the values of microbial counts were within acceptable limits up to day 14 of the storage period. Although the sensory scores decreased with storage period for all attributes, but remained acceptable up to day 14. Thus, it was concluded that walnut kernels can be efficiently incorporated into meatballs (Goshtaba) to improve their functional value without affecting their storage stability for at least 14 days at refrigeration temperature.