The Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs

In the study, it was aimed to determine effect of atmospheric and pressure frying on some quality properties meatballs. For this purpose, meatballs have been subjected deep process using hazelnut oil in conditions. Fried meatball samples were analyzed terms pH, % moisture, TBARS (thiobarbutyric acid reactive substance), instrumental color (internal external surface). The also tested for their texture properties. factor had a significant (p˂0.05) moisture value very (p˂0.01) values fried conditions determined lower than pressurized reduced increased L *, b * internal surface. This method resulted an increase decrease surface (p˂0.05). repeat generally caused colors. hardness, adhesiveness, resilience, cohesiveness samples. However, did not springiness (p˃0.05). number all parameters except gumminess value.