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YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

Year 2021, Volume 46, Issue 3, 739 - 750, 15.05.2021
https://doi.org/10.15237/gida.GD21011

Abstract

Bu çalışma, farklı düzeylerde yarpuz tozu (YT) içeren sığır köftelerinin 4 °C'de 9 güne kadar depolama sırasında fizikokimyasal ve duyusal kalitesini değerlendirmek için gerçekleştirilmiştir. YT, köfte formülasyonlarına %0.75, 1.5, 2.25 ve 3.0 düzeylerinde ilave edilmiş ve gruplar, negatif (YT içermeyen) ve pozitif kontrol (%0.01 propil gallat içeren) ile karşılaştırılmıştır. YT ilavesi protein miktarını düşürmüş, kül miktarını artırmıştır (P <0.05). YT ilavesi pişirme kaybını azaltmış ancak sertliği ve genel kabul edilebilirliği olumsuz yönde etkilemiştir (P <0.05). Bununla birlikte %1.5'e kadar YT içeren köftelerin genel kabul edilebilirlik puanları, negatif ve pozitif kontrole benzer bulunmuştur (P >0.05). YT ilavesi depolama süresince pH, lipit ve renk stabilitesini geliştirmiştir (P <0.05). Böylece minimum bileşimsel, tekstürel ve duyusal değişikliklerle köftelerin lipit ve renk oksidasyonunu yavaşlatmak için %1.5 düzeyinde YT kullanımı önerilebilir.

References

  • Alakali, J.S., Irtwange, S.V., Mzer, M.T. (2010). Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci, 85: 215-223.
  • AOAC (2000). Official methods of analysis (16th ed.). Association of Official Analytical Chemists, AOAC International, Washington, DC.
  • Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B.F., Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean J Food Sci An, 38: 78-87.
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., Barretto, A.C.S. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci, 171: 108284.
  • Bilek, A.E., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci, 82: 472-477.
  • Choe, J.H., Choi, J.H., Choi, Y.S., Han, D.J., Kim, H.Y., Lee, M.A., Kim, S.Y., Kim, C.J. (2011). Antioxidant properties of lotus leaf (Nelumbo nucifera) powder and barley leaf (Hordeum vulgare) powder in raw minced pork during chilled storage. Korean J Food Sci An, 31(1): 32-39.
  • Çelik, S.E., Tufan, A.N., Bekdeşer, B., Özyürek, M., Güçlü, K., Apak, R. (2017). Identification and Determination of Phenolics in Lamiaceae Species by UPLC-DAD-ESI-MS/MS. J Chromatogr Sci, 55(3): 291-300.
  • Danowska-Oziewicz, M., Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Sci, 131: 158-165.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci, 69: 371-380.
  • Gao, X., Björk, L., Trajkovski, V., Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J Agric Food Chem, 80: 2021-2027.
  • Gülçin, İ., Gören, A., Taslimi, P., Alwasel, S.H., Kılıc, O., Bursal, E. (2020). Anticholinergic, antidiabetic and antioxidant activities of Anatolian pennyroyal (Mentha pulegium)-analysis of its polyphenol contents by LC-MS/MS. Biocatal Agric Biotechnol, 23: 101441.
  • Hautrive, T.P., Piccolo, J., Rodrigues, A.S., Campagnol, P.C.B., Kubota, E.H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT - Food Sci Technol, 102: 403-410.
  • Hawashin, M.D., Al-Juhaimi, F., Ahmed, I.A.M., Ghafoor, K., Babiker, E.E. (2016). Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci, 122: 32-39.
  • Huang, S.C., Shiau, C.Y., Liu, T.E., Chu, C.L., Hwang, D.F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci, 70(4): 613-619.
  • Ikhlas, B., Huda, N., Ismail, N. (2012). Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Preserv, 36: 55-66.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2006). The oxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci, 72: 446-456.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2007). The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci Technol, 40(2): 324-330.
  • Kamkar, A., Javan, A.J., Asadi, F., Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol, 48: 1796-1800.
  • Morsy, M.K., Mekawi, W., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Sci Technol, 89: 489-495.
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M., Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. J Biomed Biotechnol, 5: 241-247.
  • Öztürk, T., Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J Food Process Preserv, 44(9): e14695.
  • Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164: 108091.
  • Ran, M., Chen, C., Li, C., He, L., Zeng, X. (2020). Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci, 161: 107995.
  • Saraiva, B.R., Agustinho, B.C., Vital, A.C.P., Staub, L., Pintro, P.T.M. (2019). Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. J Food Process Preserv, 43(10): e14135.
  • Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Rasera, M.L., Marabesi, A.C., Piedade, S.M.S., Contreras-Castillo, C.J., Canniatti-Brazaca, S.G. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci, 115, 9-15.
  • Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J Funct Foods, 18: Part B, 820-897.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am J Enol Viticult, 16(3): 144-158.
  • Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O., Neng, N.R., Nogueira, J.M.F., Saraiva, J.A., Nunes, M.L. (2012). European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Ind Crops Prod, 36: 81-87.
  • TSE (1992). Turkish Uncooked Meatball Standard, TSE 10581. Turkish Standards Institution, Ankara.
  • Turhan, S., Sagir, I., Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci, 71: 312-316.
  • Turhan, S., Yazici, F., Saricaoglu, F.T., Mortas, M., Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean J Food Sci An, 34: 423-433.
  • Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., Almajano, M. P. (2020). The Effects of pecan shell, roselle flower and red pepper on the quality of beef patties during chilled storage. Foods, 9: 1692.
  • Witte, V.C., Krause, G.F., Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35: 582-585.

ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER

Year 2021, Volume 46, Issue 3, 739 - 750, 15.05.2021
https://doi.org/10.15237/gida.GD21011

Abstract

The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP was added to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positive controls (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content (P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overall acceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP were similar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, and color stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommended to retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes.

References

  • Alakali, J.S., Irtwange, S.V., Mzer, M.T. (2010). Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci, 85: 215-223.
  • AOAC (2000). Official methods of analysis (16th ed.). Association of Official Analytical Chemists, AOAC International, Washington, DC.
  • Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B.F., Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean J Food Sci An, 38: 78-87.
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., Barretto, A.C.S. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci, 171: 108284.
  • Bilek, A.E., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci, 82: 472-477.
  • Choe, J.H., Choi, J.H., Choi, Y.S., Han, D.J., Kim, H.Y., Lee, M.A., Kim, S.Y., Kim, C.J. (2011). Antioxidant properties of lotus leaf (Nelumbo nucifera) powder and barley leaf (Hordeum vulgare) powder in raw minced pork during chilled storage. Korean J Food Sci An, 31(1): 32-39.
  • Çelik, S.E., Tufan, A.N., Bekdeşer, B., Özyürek, M., Güçlü, K., Apak, R. (2017). Identification and Determination of Phenolics in Lamiaceae Species by UPLC-DAD-ESI-MS/MS. J Chromatogr Sci, 55(3): 291-300.
  • Danowska-Oziewicz, M., Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Sci, 131: 158-165.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci, 69: 371-380.
  • Gao, X., Björk, L., Trajkovski, V., Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J Agric Food Chem, 80: 2021-2027.
  • Gülçin, İ., Gören, A., Taslimi, P., Alwasel, S.H., Kılıc, O., Bursal, E. (2020). Anticholinergic, antidiabetic and antioxidant activities of Anatolian pennyroyal (Mentha pulegium)-analysis of its polyphenol contents by LC-MS/MS. Biocatal Agric Biotechnol, 23: 101441.
  • Hautrive, T.P., Piccolo, J., Rodrigues, A.S., Campagnol, P.C.B., Kubota, E.H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT - Food Sci Technol, 102: 403-410.
  • Hawashin, M.D., Al-Juhaimi, F., Ahmed, I.A.M., Ghafoor, K., Babiker, E.E. (2016). Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci, 122: 32-39.
  • Huang, S.C., Shiau, C.Y., Liu, T.E., Chu, C.L., Hwang, D.F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci, 70(4): 613-619.
  • Ikhlas, B., Huda, N., Ismail, N. (2012). Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Preserv, 36: 55-66.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2006). The oxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci, 72: 446-456.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2007). The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci Technol, 40(2): 324-330.
  • Kamkar, A., Javan, A.J., Asadi, F., Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol, 48: 1796-1800.
  • Morsy, M.K., Mekawi, W., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Sci Technol, 89: 489-495.
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M., Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. J Biomed Biotechnol, 5: 241-247.
  • Öztürk, T., Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J Food Process Preserv, 44(9): e14695.
  • Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164: 108091.
  • Ran, M., Chen, C., Li, C., He, L., Zeng, X. (2020). Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci, 161: 107995.
  • Saraiva, B.R., Agustinho, B.C., Vital, A.C.P., Staub, L., Pintro, P.T.M. (2019). Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. J Food Process Preserv, 43(10): e14135.
  • Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Rasera, M.L., Marabesi, A.C., Piedade, S.M.S., Contreras-Castillo, C.J., Canniatti-Brazaca, S.G. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci, 115, 9-15.
  • Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J Funct Foods, 18: Part B, 820-897.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am J Enol Viticult, 16(3): 144-158.
  • Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O., Neng, N.R., Nogueira, J.M.F., Saraiva, J.A., Nunes, M.L. (2012). European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Ind Crops Prod, 36: 81-87.
  • TSE (1992). Turkish Uncooked Meatball Standard, TSE 10581. Turkish Standards Institution, Ankara.
  • Turhan, S., Sagir, I., Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci, 71: 312-316.
  • Turhan, S., Yazici, F., Saricaoglu, F.T., Mortas, M., Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean J Food Sci An, 34: 423-433.
  • Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., Almajano, M. P. (2020). The Effects of pecan shell, roselle flower and red pepper on the quality of beef patties during chilled storage. Foods, 9: 1692.
  • Witte, V.C., Krause, G.F., Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35: 582-585.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Articles
Authors

Farida GULIYEVA This is me
ONDOKUZ MAYIS ÜNİVERSİTESİ
0000-0002-5281-0270
Azerbaijan


Sadettin TURHAN (Primary Author)
ONDOKUZ MAYIS ÜNİVERSİTESİ
0000-0002-3510-4382
Türkiye

Publication Date May 15, 2021
Published in Issue Year 2021, Volume 46, Issue 3

Cite

Bibtex @research article { gida855199, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2021}, volume = {46}, pages = {739 - 750}, doi = {10.15237/gida.GD21011}, title = {ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER}, key = {cite}, author = {Gulıyeva, Farida and Turhan, Sadettin} }
APA Gulıyeva, F. & Turhan, S. (2021). ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER . Gıda , 46 (3) , 739-750 . DOI: 10.15237/gida.GD21011
MLA Gulıyeva, F. , Turhan, S. "ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER" . Gıda 46 (2021 ): 739-750 <https://dergipark.org.tr/en/pub/gida/issue/61205/855199>
Chicago Gulıyeva, F. , Turhan, S. "ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER". Gıda 46 (2021 ): 739-750
RIS TY - JOUR T1 - ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER AU - Farida Gulıyeva , Sadettin Turhan Y1 - 2021 PY - 2021 N1 - doi: 10.15237/gida.GD21011 DO - 10.15237/gida.GD21011 T2 - Gıda JF - Journal JO - JOR SP - 739 EP - 750 VL - 46 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD21011 UR - https://doi.org/10.15237/gida.GD21011 Y2 - 2021 ER -
EndNote %0 The Journal of Food ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER %A Farida Gulıyeva , Sadettin Turhan %T ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER %D 2021 %J Gıda %P 1300-3070-1309-6273 %V 46 %N 3 %R doi: 10.15237/gida.GD21011 %U 10.15237/gida.GD21011
ISNAD Gulıyeva, Farida , Turhan, Sadettin . "ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER". Gıda 46 / 3 (May 2021): 739-750 . https://doi.org/10.15237/gida.GD21011
AMA Gulıyeva F. , Turhan S. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. GIDA. 2021; 46(3): 739-750.
Vancouver Gulıyeva F. , Turhan S. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. Gıda. 2021; 46(3): 739-750.
IEEE F. Gulıyeva and S. Turhan , "ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER", Gıda, vol. 46, no. 3, pp. 739-750, May. 2021, doi:10.15237/gida.GD21011