Effect of Mustard, Nigella, Coriander Seed Flour Use on Some Quality Characteristics of Meatballs during Storage

Year 2016, Volume: 14 Issue: 3, 247 - 255, 01.09.2016

Gülen Yıldız Turp Başak Reçber Kübra Gençoğlu

Abstract

Studies on the uses of various natural additives to prolong shelf life, improve functional properties of meatballs, one of the most favorite meat products for consumers, have recently gained importance. In this study, the effects of mustard, nigella and coriander seed flour uses on some properties of beef meatballs were determined during storage at -20°C for 3 months. Seed flours increased cooking yield and moisture retention values of meatball samples. At the end of the storage period, TBA value of the samples containing nigella was significantly higher than those of samples containing other seed flours. Coriander and mustard seed flours had a positive effect on the appearance and the color properties of the meatballs while nigella seed flour negatively influenced these properties. It was concluded that the use of these seed flours with many beneficial effects on human health in meatball production could improve quality characteristics of meatballs; however, studies are needed to determine optimum amounts of these seeds in meatball production

Keywords

Meatball, Mustard, Nigella, Coriander, Seed flour

Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri

Abstract

Günümüzde tüketicilerin en çok tercih ettikleri et ürünlerinden biri olan köftenin raf ömrünü arttırmak ve fonksiyonel özelliklerini geliştirmek amaçlarıyla çeşitli doğal katkıların araştırıldığı çalışmalar hız kazanmıştır. Bu çalışmada, dana köftesi üretiminde daha önce araştırılmamış olan hardal, çörek otu ve kişniş tohum unlarının kullanımlarının -20°C’de 3 ay depolama süresince bazı ürün özellikleri üzerine etkileri incelenmiştir. Köfte üretiminde değişik tohum unlarının kullanımı örneklerin pişme verimi ve nem tutma değerlerini arttırmıştır. Depolama sonunda çörek otu tohumu unu katkılı örneklerin TBA değeri, hardal tohumu unu ve kişniş tohumu unu katkılı örneklere göre önemli düzeyde yüksek saptanmıştır. Duyusal analiz sonuçları, kişniş ve hardal tohum unu ilavesinin köfte örneklerinin görünüm ve renk özelliklerini olumlu etkilediğini, bunun yanında çörek otu tohum unu ilavesinin ise örneklerin bu özelliklerini olumsuz yönde etkilediğini ortaya koymaktadır. Sağlığa pek çok olumlu etkileri bulunan bu tohumların unlarının köfte üretiminde kullanımlarının mümkün olduğu bunun yanında farklı oranlarının denendiği çalışmaların yapılması gerektiği sonucuna varılmıştır

Keywords

Köfte, Hardal, Çörek otu, Kişniş, Tohum unu

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