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Journals / Mugla Journal of Science and Technology / 2019 / Cilt: 5 - Sayı: 2

ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS

KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ

RECEP PALAMUTOĞLU
CEMAL KASNAK
Pages
56–61
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

There was no significant difference were found the sensorial scores of meatballs between the control and treatment groups.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball.
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Key Findings & Data:Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) of meat), butylated hydroxytoluene (BHT) added group and control group.
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Conclusion & Impact:There was no significant difference were found the sensorial scores of meatballs between the control and treatment groups.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:antioksidant · Kollojen hidrolizatı · Köfte

Abstract

In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball. Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) of meat), butylated hydroxytoluene (BHT) added group and control group. Meatballs have been stored at 4 °C during storage time (8 days). Color, thiobarbituric acid (TBA) values, peroxide values (POV), were done in 0., 2., 4., 6., 8., days and also sensorial analysis were done at the beginning of the storage. P1 group has the significantly (p<0.05) lowest TBA values. There was no significant difference found between the other peptide groups and BHT added group. POV of the BHT, P1, P2 groups also significantly (p<0.05) low from control and P3 groups. There was no significant difference were found the sensorial scores of meatballs between the control and treatment groups.

Özet

Bu çalışmada köfte hazırlanırken antioksidan etkili ingredient olarak ticari balık kollajen hidrolizatları kullanılmıştır. Köfteler farklı oranlarında hidrolizat ilavesi (etin %1’i (P1), % 2’si (P2), %3’ü (P3) oranında) bütillendirilmiş hidroksitoluen (BHT) ilaveli grup ve kontrol grubu (C) olarak hazırlanmıştır. Köfteler depolama süresi (8 gün) boyunca 4 °C’de muhafaza edilmişlerdir. Renk, tiyobarbütirik asit (TBA) değeri, peroksit (POV) değeri analizleri 0., 2., 4., 6., 8. günlerde yapılmıştır ve aynı zamanda duyusal analizler depolamanın başlangıcında gerçekleştirilmiştir. P1 grubunun istatistiki olarak önemli ölçüde (p<0.05) en düşük TBA değerine sahip olduğu belirlenmiştir. Diğer peptit ileveli gruplar ile BHT ilaveli grubun arasında farkın önemli olmadığı belirlenmiştir. BHT, P1 ve P2 gruplarının peroksit değerlerinin kontrol ve P3 grubundan istatistiki olarak önemli (p<0.05) ölçüde düşük olduğu belirlenmiştir. Kontrol grubu ile muamele gruplarının duyusal özellikleri arasında duyusal değerler arasında önemli bir farklılık olmadığı tespit edilmiştir.

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Cite This Article

PALAMUTOĞLU, R., KASNAK, C. (2019). ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS. Mugla Journal of Science and Technology, Cilt: 5 - Sayı: 2, 56–61. https://ajindex.com/articles/293959

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