Abstract: In order to develop low-fat meatballs with fat replacement by oat bran, this investigation studied the influence of
adding different amounts of oat bran to traditional pork meatballs on sensory quality, color, texture, proximate composition
(moisture, fat, crude protein and crude fiber), flavor (volatile and non-volatile flavor compounds) and oxidation (peroxide
value (POV) and thiobarbituric acid (TBA) values). The results showed that the samples with 3.09% (relative to the
total mass of meatballs) oat bran added gained the highest sensory score. With the increase of oat bran, the hardness and
chewiness of pork meatballs reduced significantly; brightness decreased gradually, and redness and yellowness increased;
fat content decreased significantly, crude fiber and protein content increased apparently, and moisture content increased
slightly. According to the electronic nose and gas chromatography-mass spectrometry analysis, the flavor of five samples
with different amounts of oat bran added could be distinguished significantly and they showed a decrease in fat oxidation
products. The high performance liquid chromatography analysis indicated that the addition of oat bran had no evident effect
on nucleotide content, but led to a significant decrease in total amino acid content, a decrease in POV and an increase in
TBA value. Overall, the above findings demonstrated that oat bran addition had a large effect on the product quality of pork
meatballs and it could ensure the best overall quality of pork meatballs when used at the appropriate concentration (3.09%).

Key words: oat bran added pork meatballs, oat bran addition, physicochemical properties, flavor changes, lipid oxidation