The quality and functionality of meatballs with addition of brans and rapeseed oil.

Work objective: To create a new product - Meatballs with adition of brans and rapeseed oil, to grade their quality and functionality. Methods: the amount of fatty acids in the samples were found out by gas chromatography method equipped with flame ionization detector. Gas chromatographic analysis of fatty acid methyl esters.was performed with the gas chromatograph, model Shimadzu GC -17A, using BPX – 70, 120 M station in acordance with LST EN ISO 15304:2003/AC: 2005 methods. The main findings: Cooked beef meatballs with added linseed and rapeseed oil and oat flakes were most accseptable by sensual features. The biggest amount of polyunsaturated fatty acids found in the cooked beef meatballs with added inseed oil and oat flakes was p>0,05, omega - 6/3 ratio of these samples is 1:0.48. In fried meatballs with added oat flakes and linseed oil omega – 6/3 ratio was 1:0,47. Findings: In detailed research, cooked meatballs with added linseed oil and oat flakes were most balanced in FA structure. Omega 6/ omega 3 ratio was in conformance with WHO recommendations. Correlation with PUFA and IT in cooked beef meatballs with added oat flakes, linseed and rapeseed oils was discovered strong when r = -0,9178 and r = -0.9198 respectively. IT indications go low when PUFA content increases