Enkapsüle Balık Yağı ve Kara Havuç Posası İlavesi ile Az Yağlı Dana Köftelerinin Yağ Asidi Kompozisyonu ve Bazı Kalite Özelliklerinin Geliştirilmesi

Year 2025, Volume: 10 Issue: 2, 159 - 166

Gülen Turp , Selin Özüesen , Buket Yıldırım , Sezen Özdemir , Meltem Boylu

https://doi.org/10.35229/jaes.1621262

Abstract

Bu çalışmanın amacı, enkapsüle balık yağı ve kara havuç posasının az yağlı dana köftelerinin yağ asidi kompozisyonu ve bazı kalite özellikleri üzerine etkilerini incelemektir. Dört farklı köfte örnek grubu formülasyonu geliştirilmiştir; H0: %4 enkapsüle balık yağı + %0 kara havuç posası; H3: %4 enkapsüle balık yağı + %3 kara havuç posası; H6: %4 enkapsüle balık yağı + %6 kara havuç posası, C: enkapsüle balık yağı veya havuç posası içermeyen kontrol örnek grubu. Örneklerde kimyasal kompozisyon (nem, yağ, protein, kül), pH değeri, renk ölçümü, yağ asidi kompozisyonu ve duyusal analiz gerçekleştirilmiştir. Kara havuç posası ilavesi, örneklerin protein, kül miktarını, renk (L*, a*, b* değerleri) özelliklerini önemli düzeyde etkilemiştir ve pH değerlerini düşürmüştür (P<0,05). Köfte örneklerinin yağ asidi kompozisyonu, formülasyonlarına enkapsüle balık yağı eklenerek önemli düzeyde geliştirilmiştir (P<0,05). Enkapsüle balık yağı içeren örneklerdeki doymuş yağ asitlerinin (SFA) toplam miktarı, balık yağından gelen yüksek n-3 yağ asitleri sebebiyle kontrol ile karşılaştırıldığında yaklaşık %8-10 oranında azalırken, çoklu doymamış yağ asitleri (PUFA) bakımından %36-47 oranında artmıştır. Duyusal analiz puanları, tüm örnek gruplarının doku, sululuk, lezzet ve genel kabul özellikleri açısından kontrol örneğiyle karşılaştırılabilir olduğunu ortaya koymuştur (P>0,05). Sonuçlar, düşük yağlı dana köftede enkapsüle balık yağı ve kara havuç posası kullanımının, geliştirilmiş yağ asidi profili ve kabul edilebilir duyusal özelliklere sahip yeni ve daha sağlıklı bir et ürünü elde etme fırsatı verebileceğini göstermektedir.

Keywords

Enkapsüle balık yağı, Köfte, kara havuç, yağ asidi kompozisyonu, düşük yağ

Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace

Abstract

The objective of this study was to examine the effects of encapsulated fish oil and black carrot pomace on fatty acid profile as well as on some quality characteristics of low-fat beef meatballs. Four different meatball formulations were improved as; H0: 4% encapsulated fish oil+0% black carrot pomace; H3: 4% encapsulated fish oil+3% black carrot pomace, H6: 4% encapsulated fish oil+6% black carrot pomace, C: control containing no encapsulated fish oil or carrot pomace. Proximate composition (moisture, fat, protein, ash), pH value, colour measurement, fatty acid composition and sensory analysis were carried out on samples. Addition of black carrot pomace significantly affected protein, ash, colour (L*, a*, b* values) and reduced pH values of the samples (P<0,05). Fatty acid profile of meatballs was significantly improved by using encapsulated fish oil in the formulations (P<0.05). The total amount of saturated fatty acids (SFA) in samples containing encapsulated fish oil decreased by approximately 8-10% and polyunsaturated fatty acids (PUFA) increased 36-47% compared to the controls due to the high supply of n-3 fatty acids from fish oil. Sensory evaluation scores of samples revealed all treatments were comparable to the control sample for attributes in terms of texture, juiciness, flavour and overall acceptance (P>0,05). Results indicate that usage of encapsulated fish oil and black carrot pomace in low fat beef meatball could give an opportunity to obtain a new healthier meat product with improved fatty acid profile and acceptable sensory properties.

Keywords

encapsulated fish oil, meatball, black carrot, low fat, fatty acid composition

References

• Aquilani, C., Pérez-Palacios, T., Sirtori, F., Jiménez- Martín, E., Antequera, T., Franci, O., Acciaioli, A., Bozzi, R. & Pugliese, C. (2018). Enrichment of Cinta Senese burgers with omega- 3 fatty acids. Effect of type of addition and storage conditions on quality characteristics. Grasas y Aceites, 69(1). DOI: 10.3989/gya.0671171
• Badar, I.H., Liu, H., Chen, Q., Xia, X. & Kong, B. (2021). Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4739-4778. DOI. 10.1111/1541-4337.12813
• Bayraklı, B. & Duyar, H.A. (2019). The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant. Journal of Anatolian Environmental and Animal Sciences, 4(3), 473- 479. DOI: 10.35229/jaes.636002
• Berasategi, I., Navarro-Blasco, Í., Calvo, M.I., Cavero, R.Y., Astiasarán, I. & Ansorena, D. (2014). Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract. Meat Science, 96(3), 1185- 1190. DOI: 10.1016/j.meatsci.2013.10.023
• Cao, M., Yang, F., McClements, D.J., Guo, Y., Liu, R., Chang, M., Wei, W., Jin, J. & Wang, X. (2024). Impact of dietary n-6/n-3 fatty acid ratio of atherosclerosis risk: A review. Progress in Lipid Research, 95. 101289. DOI: 10.1016/j.plipres.2024.101289
• Chhetri, L., Rizwan, M.D., Munkombwe, S., Dorji, N. &. Mutum, E. (2022). Utilization and characteristics of black carrot (Daucus carrot L.): Potential health benefits and effect of processing. The Pharma Innovation Journal, 11(6), 30-41.
• Domínguez, R., Pateiro, M., Agregán, R., & Lorenzo, J. M. (2017). Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of Food Science and Technology, 54(1), 26-37. DOI: 10.1007/s13197-016-2405-7
• Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdic, O. & Yetim, H. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-Food Science and Technology, 62(1), 718-726
• Ellulu, M.S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P. & Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2-3), 79-89). DOI: 10.1007/s10787-015-0228-1
• Geiker, N.R.W., Bertram, H.C., Mejborn, H., Dragsted, L. Kristensen, L., Carrascal, J.R., Bügel, S. & Astrup, A. (2021). Meat and human health- current knowledge and research gaps. Foods 10(7). DOI: 10.3390/foods10071556
• Granucci, N., Harris, P.J. & Villas-Boas, S.G. (2023). Chemical compositions of fruit and vegetable pomaces from the beverage industries. Waste and Biomass Valorization, 14(11), 3841-3856. DOI: 10.1007/s12649-023-02095-7
• Ikram, A., Rasheed, A., Ahmad Khan, A., Khan, R., Ahmad, M., Bashir, R. & Hassan Mohamed, M. (2024). Exploring the health benefits and utility of carrots and carrot pomace: a systematic review. International Journal of Food Properties 27(1), 180-193. DOI: 10.1080/10942912.2023.2301569
• Jamshidi, A., Cao, H., Xiao, J. & Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Research International, 137, 109353. DOI: 10.1016/j.foodres.2020.109353
• Josquin, N.M., Linssen, J.P.H. & Houben, J.H. (2012). Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Science, 90(1), 81-86. DOI: 10.1016/j.meatsci.2011.06.001
• Keenan, D.F., Resconi, V.C., Smyth, T.J., Botinestean, C., Lefranc, C., Kerry, J.P. & Hamill, R.M. (2015). The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. Meat Science, 107, 75-85. DOI: 10.1016/j.meatsci.2015.04.013
• Libera, J., Iłowiecka, K. & Stasiak, D. (2021). Consumption of processed red meat and its impact on human health: A review. International Journal of Food Science and Technology 56(12), 6115- 6123. DOI: 10.1111/ijfs.15270
• Liput, K.P., Lepczyński, A., Ogłuszka, M., Nawrocka, A., Poławska, E., Grzesiak, A., Ślaska, B., Pareek, C.S., Czarnik, U. & Pierzchała, M. (2021). Effects of dietary n–3 and n–6 polyunsaturated fatty acids in inflammation and cancerogenesis. In International Journal of Molecular Sciences 22(13). DOI: 10.3390/ijms22136965
• Liu, Z., de Souza, T.S.P., Holland, B., Dunshea, F., Barrow, C. & Suleria, H.A.R. (2023). Valorization of food waste to produce value- added products based on its bioactive compounds. Processes, 11(3), 840. DOI: 10.3390/pr11030840
• López-Pedrouso, M., Lorenzo, J.M., Gullón, B., Campagnol, P.C.B., & Franco, D. (2021). Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science, 40(40-45). DOI: 10.1016/j.cofs.2020.06.003
• Mariamenatu, A.H. & Abdu, E.M. (2021). Overconsumption of omega-6 polyunsaturated fatty acids (pufas) versus deficiency of Omega-3 PUFAs in modern-day diets: the disturbing factor for their “Balanced antagonistic metabolic functions” in the human body. Journal of Lipids, 2021, 1-15. DOI: 10.1155/2021/8848161
• Mehta, N., Ahlawat, S.S., Sharma, D.P. & Dabur, R.S. (2015). Novel trends in development of dietary fiber rich meat products-a critical review. Journal of Food Science and Technology, 52(2), 633-647. DOI: 10.1007/s13197-013-1010-2
• Mendiratta, S.K., Shinde, A.T. & Mane, B.G. (2013). Effect of added vegetable (carrot, radish and capsicum) as functional ingredients in mutton nuggets. Journal of Meat Science and Technology, 1(2), 71-76.
• Öğütcü, M., Gevrek, S. & Arifoğlu, N. (2018). Physico- chemical, textural, microbial and sensory properties of Turkish Tire meatball. Journal of Food Processing and Preservation, 42(10). DOI: 10.1111/jfpp.13768
• Ospina-E,J.C., Cruz-S, A., Pérez-Álvarez, J.A. & Fernández-López, J. (2010). Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation. Meat Science, 84(3), 491-497. DOI: 10.1016/j.meatsci.2009.10.003
• Pourashouri, P., Shabanpour, B., Heydari, S. & Raeisi, S. (2021). Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. LWT, 137. DOI: 10.1016/j.lwt.2020.110334
• Raeisi, S., Ojagh, S.M., Pourashouri, P., Salaün, F. & Quek, S.Y. (2021). Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage. Journal of Food Science and Technology, 58(1), 121128. DOI: 10.1007/s13197-020-04521- 3
• Richards, J.O.A. (2023). Physical treatments to modify the functionality of carrot pomace and the development of an enhanced beef patty. ProQuest Dissertations & Theses Global.
• Santhi, D., Kalaikannan, A. & Elango, A. (2022). Functional Low-Fat Chicken Meatballs Enriched with Grape (Vitis Vinifera) Pomace Powder. Journal of Meat Science, 17(2), 42-50. DOI: 10.48165/jms.2022.170207
• Santhi, D., Kalaikannan, A., Elango, A. & Natarajan, A. (2022). Functional Chicken Meatballs with Carrot Pomace Powder. Journal of Meat Science, 17(1), 31-36. DOI: 10.48165/jms.2022.1705
• Santhi, D., Kalaikannan, A. & Natarajan, A. (2020). Characteristics and composition of emulsion- based functional low-fat chicken meat balls fortified with dietary fiber sources. Journal of Food Process Engineering, 43(3). DOI: 10.1111/jfpe.13333
• Solomando, J. C., Antequera, T., & Perez-Palacios, T. (2020). Lipid digestion products in meat derivatives enriched with fish oil microcapsules. Journal of Functional Foods, 68, 1-12. DOI: 10.1016/j.jff.2020.103916
• Solomando, J.C., Antequera, T., Ventanas, S. & Perez- Palacios, T. (2021). Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules. International Journal of Food Science and Technology, 56(6), 2926-2937. DOI: 10.1111/ijfs.14932
• Stoica, F., Rațu, R.N., Motrescu, I., Cara, I.G., Filip, M., Țopa, D. & Jităreanu, G. (2024). Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt. Foods, 13(7), 1-19. DOI: 10.3390/foods13071130
• Thakur, P., Anika, Suhag, R., Dhiman, A. & Kumar, S. (2024). Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Science and Biotechnology 33(4), 721-747. DOI: 10.1007/s10068-023-01436-5
• Wi, G., Bae, J., Kim, H., Cho, Y. & Choi, M.J. (2020). Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non-animal based liquid additives. Foods, 9(4), 1-19. DOI: 10.3390/foods9040461
• Younis, K. & Ahmad, S. (2017). Investigating the Functional Properties of Pineapple Pomace Powder and Its Incorporation in Buffalo Meat Products.
• Younis, K., Ahmad, S. & Malik, M.A. (2021). Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability. Applied Food Research, 1(2), 1-10. DOI: 10.1016/j.afres.2021.100015