The Effect of Okra mucilage Based Edible Coating  on Some Quality Properties of Meatballs

N.A.

Makale detayları

The Effect of Okra mucilage Based Edible Coating on Some Quality Properties of Meatballs

Yazarlar:

N.A.

Yayıncı:

Ataturk University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Veterinary Sciences and Practices Vol.18 Issue 1, pp.12-18

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297076

pISSN:

2822-3608

Anahtar kelimeler:

Özet:

 Meatballs are among the most preferred foods because they can be easily prepared and consumed with pleasure. Meatball-type meat products can deteriorate in a short time, even under refrigerator conditions. The coating materials applied in this study were created to increase the meatballs storage resistance and extend their shelf life. The mucilage obtained from okra was combined with pomegranate seed oil Punica granatum and thyme oil Origanum heracleoticum L. to make different edible coating materials. These different edible coating materials Control K0; okra mucilage1 glycerol K1; okra mucilage1 glycerol1 pomegranate seed oil K2; okra mucilage1 glycerol1 thyme oil K3 were applied to the meatballs. Some microbiological, chemical, physical, and sensory analyses of the meatballs were performed on the 3rd, 5th, 7th, and 9th days of storage. The tbars values of the K1 coating group were generally lower than the K0 group. This indicates that the coating material can provide a gas barrier. It was determined that the tbars value was lower in the K3 group, and the change in the number of Lactobacillus spp. did not cause a significant difference between days P  .05. There was no negative sensory effect of the coating materials. As a result, it was determined that okra mucilage has edible film and coating potential. However, the coating materials applied in this study did not have much effect on extending the shelf life of meatballs. It is thought that there is a need to examine the effect of coating materials on different foods.

 Meatballs are among the most preferred foods because they can be easily prepared and consumed with pleasure. Meatball-type meat products can deteriorate in a short time, even under refrigerator conditions. The coating materials applied in this study were created to increase the meatballs storage resistance and extend their shelf life. The mucilage obtained from okra was combined with pomegranate seed oil Punica granatum and thyme oil Origanum heracleoticum L. to make different edible coating materials. These different edible coating materials Control K0; okra mucilage1 glycerol K1; okra mucilage1 glycerol1 pomegranate seed oil K2; okra mucilage1 glycerol1 thyme oil K3 were applied to the meatballs. Some microbiological, chemical, physical, and sensory analyses of the meatballs were performed on the 3rd, 5th, 7th, and 9th days of storage. The tbars values of the K1 coating group were generally lower than the K0 group. This indicates that the coating material can provide a gas barrier. It was determined that the tbars value was lower in the K3 group, and the change in the number of Lactobacillus spp. did not cause a significant difference between days P  .05. There was no negative sensory effect of the coating materials. As a result, it was determined that okra mucilage has edible film and coating potential. However, the coating materials applied in this study did not have much effect on extending the shelf life of meatballs. It is thought that there is a need to examine the effect of coating materials on different foods.

 Meatballs are among the most preferred foods because they can be easily prepared and consumed with pleasure. Meatball-type meat products can deteriorate in a short time, even under refrigerator conditions. The coating materials applied in this study were created to increase the meatballs storage resistance and extend their shelf life. The mucilage obtained from okra was combined with pomegranate seed oil Punica granatum and thyme oil Origanum heracleoticum L. to make different edible coating materials. These different edible coating materials Control K0; okra mucilage1 glycerol K1; okra mucilage1 glycerol1 pomegranate seed oil K2; okra mucilage1 glycerol1 thyme oil K3 were applied to the meatballs. Some microbiological, chemical, physical, and sensory analyses of the meatballs were performed on the 3rd, 5th, 7th, and 9th days of storage. The tbars values of the K1 coating group were generally lower than the K0 group. This indicates that the coating material can provide a gas barrier. It was determined that the tbars value was lower in the K3 group, and the change in the number of Lactobacillus spp. did not cause a significant difference between days P  .05. There was no negative sensory effect of the coating materials. As a result, it was determined that okra mucilage has edible film and coating potential. However, the coating materials applied in this study did not have much effect on extending the shelf life of meatballs. It is thought that there is a need to examine the effect of coating materials on different foods.

 Köfte tipi et ürünleri kolay hazırlanabilmesi ve beğenilerek tüketilmesinden dolayı fazla tercih edilen besinlerdendir. Ancak bu tip besinler buzdolabı şartlarında 4C kısa sürede bozulabilmektedir. Bu çalışmada hazırlanan kaplama malzemeleri köftelerin depolama stabilitelerini geliştirmek ve raf ömürlerini uzatmak amacıyla oluşturuldu. Bamya meyvesinden elde edilen müsilaj; nar çekirdeği yağı Punica granatum ve kekik yağı Origanum heracleoticum L. ile kombine edilerek farklı yenilebilir kaplama malzemeleri Kontrol K0 ve bamya müsilaj 1 gliserol K1, bamya müsilaj 1 gliserol 1 nar çekirdeği yağı K2, bamya müsilaj 1 gliserol 1 kekik yağı K3 oluşturuldu ve köftelere uygulandı. Depolamanın 4C 1., 3., 5., 7. ve 9. günlerinde köftelerin bazı mikrobiyolojik, kimyasal, fiziksel ve duyusal analizleri yapıldı. K1 kaplama grubunun K0 grubuna göre tbars değerleri genel olarak daha düşük bulundu. Bu durum kaplama malzemesinin gaz bariyeri sağlayabileceğini göstermektedir. K3 grubunda; tbars değerinin daha düşük olduğu ve Lactobacillus spp. sayısındaki değişim günler arasında anlamlı bir farklılığa neden olmadığı belirlendi P  ,05. Kaplama malzemelerinin duyusal yönden olumsuz bir etkisi gözlemlenmedi. Sonuçta kaplama malzemelerinin köftelerin raf ömrünü uzatmada çok fazla etkili olmadığı; ancak bamya müsilajının yenilebilir film ve kaplama potansiyelinin olduğu saptandı. Bununla birlikte kaplama malzemelerinin farklı gıdalar üzerine etkisinin incelenmesine ihtiyaç olduğu düşünülmektedir.

Makale detayları

The Effect of Okra mucilage Based Edible Coating on Some Quality Properties of Meatballs

Yazarlar:

N.A.

Yayıncı:

Ataturk University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Veterinary Sciences and Practices Vol.18 Issue 1, pp.12-18

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297076

pISSN:

2822-3608

Edible coating

meatballs

ocra mucilage

pomegranete seed oil

orengo oilBamya müsilajı

kekik yağı

köfte

nar çekirdeği yağı

yenilebilir kaplama

Sayı

Makale detayları

Yazarlar: N.A.

Yayıncı: Ataturk University

Ana Başlıklar: Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Veterinary Sciences and Practices Vol.18 Issue 1, pp.12-18

Belge Tipi: Makale

Yayın Tarihi: 4/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001297076

pISSN: 2822-3608

Sayı

Yazarlar:

N.A.

Yayıncı:

Ataturk University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Veterinary Sciences and Practices Vol.18 Issue 1, pp.12-18

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297076

pISSN:

2822-3608