Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs.

Herein, the effects of red beet peel powder (RBPP) addition at different concentrations (0%, 0.5%, and 1%) and frying in different vegetable oils (sunflower, corn, and hazelnut oils) on the physicochemical properties, color characteristics, lipid oxidation, textural parameters, and acrylamide formation of meatballs were investigated. RBPP concentration significantly affected pH, moisture content, hardness, TBARS, and acrylamide formation (p < 0.05), whereas no significant effects were observed on cooking loss, color characteristics (L*, a*, b*, C*, and h°), springiness, cohesiveness, gumminess, chewiness, and resilience. Oil type significantly influenced pH, moisture content, cooking loss, hardness, springiness, gumminess, chewiness, and resilience (p < 0.05), while no significant effects were detected on color characteristics, cohesiveness, TBARS and acrylamide content. Among the RBPP treatments, the highest acrylamide content was determined in meatballs supplemented with 0.5% RBPP, whereas the 1% RBPP treatment produced acrylamide levels statistically comparable to those of the control group. These findings suggest that, in terms of acrylamide levels, the addition of 1% RBPP to meatball formulations may be a more suitable incorporation level than 0.5%.