Quality parameters of rainbow trout meatballs incorporated with avocado pulp and peel powder

The integration of dietary fibre into seafood products enhances their technological properties while promoting the development of health-oriented functional foods. The present work investigated the impact of incorporating varying proportions of avocado pulp and peel powders into rainbow trout meatballs on their quality attributes, with the aim of evaluating avocado flour as a functional ingredient in meatball formulation. Physicochemical, microbiological, and sensorial analyses were performed over 18-d refrigerated storage (4 +/- 1 degrees C). The incorporation of avocado powders significantly reduced bacterial counts, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) compared to the control group. Statistically significant differences (p < 0.05) were also observed among the samples in terms of total saturated fatty acids (& sum;SFA), monounsaturated fatty acids (& sum;MUFA), polyunsaturated fatty acids (& sum;PUFA), and omega-3 fatty acids (& sum;n-3). These findings demonstrated that avocado pulp and peel powders (by-products of avocado processing) can serve as effective functional ingredients in rainbow trout meatball production, enhancing product quality, and contributing to the sustainable utilisation of agricultural waste. (c) All Rights Reserved